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Lamb and quinoa koftas with broad bean tabouli
Lamb and quinoa koftas with broad bean tabouli
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Prep Time:
80 minutes
Cook Time:
30 minutes
Total Time:
110 minutes
Savor the exotic kofta with a refreshing broad bean, mint, and parsley tabouli.
Ingredients:
  • 200g quinoa
  • 500g Lamb Mince
  • 1 brown onion, coarsely grated
  • 1 Free Range Egg, lightly whisked
  • 5.00 gm ground cumin
  • 62.50 ml finely chopped mint
  • 500g pkt frozen broad beans
  • 200g punnet Perino grape tomatoes, halved
  • 250.00 ml flat-leaf parsley leaves
  • 125.00 ml mint leaves
  • 1 lemon, zested, juiced
  • Hommus, to serve
  • Toasted pita bread, to serve
Instructions:
  • In a saucepan, combine quinoa and 1 1/4 cups of water over medium-high heat. Bring to a boil, then reduce heat and simmer covered for 15 minutes until liquid is absorbed. Let it rest covered for 10 minutes before serving.
  • Mix together the lamb, onion, egg, cumin, mint, and 1/2 cup of quinoa in a large bowl. Shape the mixture into 12 ovals and chill in the fridge for 30 minutes.
  • Boil broad beans for 2 mins until tender. Refresh in cold water, then peel. Combine with quinoa, tomato, parsley, mint, lemon zest, and juice in a bowl. Mix well.
  • 1. Coat a non-stick frying pan with oil spray over medium-high heat. 2. Cook the koftas, turning occasionally, for 6 minutes or until fully cooked. 3. Serve by spooning tabouli onto serving plates, topping with the koftas, and serving with hommus and pita.

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