LAMB AND MUSHROOM KOFTA
Preparation time: 40 minutes
250g lean lamb mince
250g button mushrooms, finely chopped and pan fried
125ml dried bread crumbs
1 large egg
2 spring onions, finely chopped
5ml ground coriander (optional)
2ml ginger (optional)
2ml ground cumin (optional)
10ml lime zest
SALAD FOR THE ADULTS
½ punnet snow peas
2 beetroot, cut into Jullien strips
4 sprigs mint
2 handfuls of salad greens
1 punnet baby button mushrooms, sliced in half and pan fried
20ml sesame seeds
- In a bowl mix the mince, mushrooms and bread crumbs. Add the egg, onion, coriander, ginger, cumin and zest. Season with salt and freshly ground black pepper.
- Form the kofta around a stick and grill or place onto a griddle pan until cooked through.
- Toss the peas, beetroot, mint and salad greens together. Add the mushrooms and the sesame seeds.
- Serve the kofta with the salad.
Cooks tip: make a dressing by, mixing 50ml cranberry juice, 20ml vinegar, 15ml olive oil and 10ml lemon juice. Drizzle it over the kofta and salad.