Minty lamb kofta with zesty salad
- 1 cup quinoa
- 500g lean lamb mince
- 1 small brown onion, finely chopped
- 2 cloves garlic, crushed
- 2 teaspoons ground cumin
- 2 teaspoons ground coriandercilantroX
- ½ cup finely chopped fresh mint, plus ¼ cup small fresh mint leaves extra
- 1 tablespoon olive oil
- 2 teaspoons white wine vinegar
- 1 small avocado coarsely chopped
- 120g baby salad leaves
- 4 radishes, thinly sliced
- 4 baby cucumbers, cut into thin wedges
- ½ cup store-bought tzatziki, to serve
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1 Cook quinoa according to packet instructions. Drain and set aside.
2 Meanwhile, place mince, onion, garlic, cumin, coriander and chopped mint in a bowl, mixing well to combine. Shape ¹⁄³ cup of mixture around a metal or pre-soaked wooden skewer to form a slightly flattened sausage shape. Repeat with remaining mixture and skewers to make eight koftas in total.
3 Lightly spray a chargrill pan or hotplate with oil and heat over medium-high heat. Add koftas and cook, turning, for 10 minutes or until cooked.
4 Meanwhile, place oil, vinegar, avocado, salad leaves, radish, cucumber, quinoa and mint leaves in a bowl, tossing to combine. Divide koftas and salad among four plates and serve drizzled with tzatziki.
Nutrition Info (per serve)
Total fat 27g
–Saturated fat 6.3g
Dietary fibre 10.9g
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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