This is another one of the nibbles I made for the cocktail party we had and they too froze, thawed and reheated very well making them another favorite to prepare well in advance for dinner parties or even for kiddies lunch boxes. I’m not at that stage yet but I know my sisters who both follow Paleo lifestyles struggle with ideas for their kids lunchboxes that aren’t of the sandwich variety.
Most kofta recipes don’t call for breadcrumbs but I find it does help to add a little just to bind it all well however instead of using breadcrumbs I use almond meal because I figure if I can avoid processed white breadcrumbs and use something that has a whole lot more nutrition in it and does the job well then why not?
Koftas are traditionally cooked over hot coals for ultimate flavor but in a pan on the stove is just as good.
- 500g lamb mince
- 2 cloves garlic minced
- ½ tsp black pepper
- 1.5 tsp ground cumin
- 1 tsp coriander seeds
- zest of 1 lemon
- ½ tsp dried thyme
- ½ red chilli finely diced
- ½ tsp salt
- ⅓ cup almond meal
- oil for frying
- 1 cup Greek Yogurt
- 1 clove garlic crushed
- ¼ bunch of dill finely chopped
- salt and pepper to taste
- Preheat the oven to 180C (350F)
- In a large mixing bowl combine all the ingredients.
- Using your hands, mix them all together well then taking a small handful at a time shape the mixture into small cigars and set aside on a sheet of baking paper.
- Heat some oil in a pan on medium to high heat and fry the koftas, in batches, until they are browned on all sides then place them on a baking sheet and bake in the oven for 15 minutes until they are cooked through.
- For the tzatziki, combine all the ingredients and mix well. Serve on the side with the koftas.
- Makes: 20 small koftas