Pistachio and Pear Koftas
Falafel and Lamb Kofta Recipe
6 - 8
Serves
15 mins
Prep Time
18 mins
Cook Time
Recipe author
Allyson Gofton
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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Ingredients
Kofta
500g Quality Mark lamb mince
400-500g falafel mix
chilled
1 egg
1/2-3/4 cup pistachio nuts
roughly chopped
1/3 cup currants
1/3 cup apple
diced
1/4 cup fresh coriander
Mint and Cumin Yoghurt
1 cup plain unsweetened yoghurt
2 Tbsp fresh mint
1-2 tsp cumin seeds
lightly toasted
Method
To Make Koftas
To Make Yoghurt
1
Mix together the falafel mix, lamb, egg, pistachio nuts, currants, pears or apricots and coriander.
2
Mould half-cupfuls into sausage shapes around pre-soaked bamboo skewers.
3
If time permits, refrigerate for 10 minutes to allow the mix to 'set'.
4
Make the sauce in this time.
5
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.
6
Serve on a bed of sliced tomatoes, scattered with crumbled feta cheese, black olives and watercress leaves.
7
Accompany with the Mint and Cumin Yoghurt.
Nutrition Information per Serving (267g)
This dish is packed with iron, zinc and vitamin B12 contributing to immunity and energy levels.
Energy
1493kJ (356 kcal)
Protein
23.5g
Total Fat
20.5g
Saturated Fat
6.2g
Carbs
16.5g
Dietary Fibre
g
Sodium
607mg
Iron
4.6mg
Zinc
3.6mg
Vitamin B12
1.5µg
