Mince and chickpea kofte
( SERVES 6 )
Adding a can of smashed chickpeas into these kofte patties makes them lighter and more tender.
|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|
|400 g||Lamb mince, (or beef or pork mince)|
|1 Tbsp||Olive oil, to fry|
Yoghurt dip to serve
- 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