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Lamb koftas with beetroot tabouli
Lamb koftas with beetroot tabouli
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Prep Time:
60 minutes
Cook Time:
10 minutes
Total Time:
70 minutes
Savor succulent lamb koftas on soft wraps with beet tabouli, hummus, and zesty lemon.
Ingredients:
  • 500g Lamb Mince
  • 1 small brown onion, coarsely grated
  • 1 Free Range Egg, lightly whisked
  • 1 tsp ground allspice
  • 2.50 gm ground cumin
  • 1.25 gm ground cinnamon
  • 4 white soft wraps
  • 500g pkt frozen broad beans, peeled
  • 2 beetroots, peeled, cut into matchsticks
  • 250.00 ml fresh mint leaves
  • 125.00 ml fresh flat-leaf parsley leaves
  • 40.00 ml toasted pine nuts
  • 42.00 gm lemon juice
  • 1 lemon, zested
Instructions:
  • In a medium bowl, mix together the lamb, onion, egg, allspice, cumin, and cinnamon. Season with salt and pepper. Divide the mixture into 16 portions and shape into oval patties. Chill in the fridge for 30 minutes before cooking.
  • While the beans cook for 2 minutes in boiling water until heated through, refresh them under cold running water. Combine them in a bowl with beetroot, mint, parsley, and pine nuts. Drizzle with lemon juice and oil, toss to combine, and finish with a sprinkle of lemon zest.
  • In a large frying pan over medium heat, heat the oil until shimmering. Cook the koftas, turning occasionally, until beautifully golden brown and fully cooked, about 6-8 minutes.
  • Follow package instructions to prepare the wraps. Place them elegantly on serving plates and generously top with flavorful tabouli and delicious koftas before serving.

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