Mince and chickpea kofte
( SERVES 6 )
Publication: Canvas
Adding a can of smashed chickpeas into these kofte patties makes them lighter and more tender.
Kofte
| 400 g | Tin chickpeas, rinsed and drained |
| 1 clove | Garlic, crushed to a paste with a little salt |
| 1 | Lemon, finely zested rind |
| 2 Tbsp | Lemon juice |
| 2 tsp | Ground cumin |
| ½ tsp | Smoked paprika |
| 2 Tbsp | Chopped coriander, or parsley |
| 1 tsp | Salt |
| 1 | Egg |
| 400 g | Lamb mince, (or beef or pork mince) |
| 1 Tbsp | Olive oil, to fry |
Yoghurt dip to serve
| ½ cup | Plain yoghurt |
| ½ tsp | Ground cumin |
| 1 Tbsp | Lemon juice |
| 6 | Mint leaves, shredded |
| 1 pinch | Salt |
Directions
- Place drained chickpeas in a bowl. Using a potato masher, or the base of a clean cup or can, mash to a rough paste. Add all other ingredients and mix until evenly combined.
- Use wet hands to roll into walnut-sized balls or patties. Heat oil in a fry pan or on a bbq hot plate and cook, turning frequently, until the kofte are evenly browned, and cooked through.
- To make the yoghurt dip, mix yoghurt with cumin, lemon juice, mint and salt.
- Serve kofte with yoghurt dip and a wedge of lemon.
See more of Annabel's recipes for camping here
http://www.bite.co.nz/recipe/17386/Mince-and-chickpea-kofte/
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