Lamb Koftas with Beetroot Tabouli

Delicious idea.

Source: Coles Magazine september 2016 - Page 44

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Serves: 4 - Prep 30 mins (+30 mins chilling time)  - Cooking 10 mins

500g Coles Australian Lamb Mince
 1 small brown onion, coarsely grated
 1 Coles Brand Australian Free Range Egg, lightly whisked
 1 teaspoon ground allspice
 1 teaspoon ground cumin
 1/2 teaspoon ground cinnamon
 1 tablespoon olive oil
 4 white soft wraps
Beetroot tabouli
 500g pkt frozen broad beans, peeled
 2 beetroots, peeled, cut into matchsticks
 1 cup fresh mint leaves
 1/2 cup fresh flat-leaf parsley leaves
 2 tablespoons toasted pine nuts
 2 tablespoons lemon juice
 1 tablespoon olive oil
 1 lemon, zested

  1. Combine the lamb, onion, egg, allspice, cumin and cinnamon in a medium bowl. Season. Divide into 16 portions and roll into oval shapes. Place in the fridge for 30 mins to chill.
  2. Meanwhile, to make the beetroot tabouli, cook the beans in a saucepan of boiling water for 2 mins or until heated through. Refresh under cold running water. Place in a bowl with the beetroot, mint, parsley and pine nuts. Drizzle with lemon juice and oil and toss to combine. Sprinkle with lemon zest.
  3. Heat the oil in a large frying pan over medium heat. Cook the koftas, turning, for 6-8 mins or until golden brown and cooked through.
  4. Prepare wraps following packet directions and place on serving plates. Top with tabouli and koftas to serve.

Vic Lic

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