Cooking Directions
Impress your guests with these simple yet incredibly tasty mini koftas. Great as a canapé with pea and mint dip or make them slightly larger and serve 2 as a starter.
Makes: 16
Place all the dip ingredients except the lemon juice in a food processor and whizz until smooth. Season to taste and add a squeeze of lemon juice.
Add the lamb mince, garlic, chilli, cumin and half the flat leaf parsley to a large mixing bowl. Season generously and mix together scrunching the mixture together with your hands. Form the mince into 16 small torpedo-shaped koftas, squeezing the mixture around the mini skewers.
Mix together the remaining parsley with the pomegranate seeds and lemon juice. Season to taste.
Heat a griddle pan until hot and cook the koftas until well browned and cooked through.
Serve on top of halved warm pitta bread with a sprinkle of the pomegranate salad and a drizzle of the pea and mint dip.
Ingredients
Mint and pea yogurt dip:
- 3 tsp Tracklements Fresh Mint Jelly
- 100g frozen peas, defrosted
- 200g Greek yogurt
- ¼ tsp cumin
- ½ red chilli, finely chopped
- squeeze of lemon
Koftas:
- 400g lamb mince
- 1 minced clove garlic
- Pinch chilli flakes
- 2 tsp ground cumin
- medium sized bunch flat leaf parsley, finely chopped
- salt and pepper
- 16 mini skewers
Pomegranate:
- juice of ½ a lemon
- seeds of 1 pomegranate
8 Mini pitta breads to serve
