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Pistachio and Pear Koftas

Falafel and Lamb Kofta Recipe

6 - 8

Serves

15 mins

Prep Time

18 mins

Cook Time

Allyson Gofton

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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High Iron

Ingredients

Kofta

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500g Quality Mark lamb mince

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400-500g falafel mix

chilled

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1 egg

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1/2-3/4 cup pistachio nuts

roughly chopped

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1/3 cup currants

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1/3 cup apple

diced

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1/4 cup fresh coriander

Mint and Cumin Yoghurt

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1 cup plain unsweetened yoghurt

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2 Tbsp fresh mint

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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