Pistachio and Pear Koftas
Falafel and Lamb Kofta Recipe
Serves
6 - 8
Prep Time
15 mins
Cook Time
18 mins
An abundance of variations exist for this idea and these koftas, in one shape or another, appear at our barbecues whenever we entertain. Simply peruse the pantry, gather up friendly flavours and stir them in. They are rarely the same twice, so tweak as you please.
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ShareIngredients
500g Quality Mark lamb mince
400-500g falafel mix
chilled1 egg
1/2-3/4 cup pistachio nuts
roughly chopped1/3 cup currants
1/3 cup apple
diced1/4 cup fresh coriander
1 cup plain unsweetened yoghurt
2 Tbsp fresh mint
1-2 tsp cumin seeds
lightly toasted
Method
Mix together the falafel mix, lamb, egg, pistachio nuts, currants, pears or apricots and coriander.
Mould half-cupfuls into sausage shapes around pre-soaked bamboo skewers.
If time permits, refrigerate for 10 minutes to allow the mix to 'set'.
Make the sauce in this time.
Heat a well-greased barbeque hot plate and cook the koftas over a moderate heat for around 15 minutes, turning regularly so they cook right through without burning.
Serve on a bed of sliced tomatoes, scattered with crumbled feta cheese, black olives and watercress leaves.
Accompany with the Mint and Cumin Yoghurt.
Stir the yoghurt mint and cumin seeds together and season with a pinch of salt or a squeeze of lemon juice.
