Prep Time 10 minutes - Total Time 20 minutes - Makes 25
Wrap the koftas in a flatbread, add a good dollop of the tzatziki along with some feta salad. Close your eyes, take a bite and you will be instantly transported to a sunny beach on a Greek island.
500 g minced lamb.
Zest from one lemon.
1 onion, grated.
4 garlic cloves, grated.
1 pinch of chilli flakes.
1 tsp of cumin.
1 small handful of fresh parsley, roughly chopped.
1 small handful of fresh mint, roughly chopped.
1 tbsp of dry oregano.
½ a cucumber, cut in half, remove the seeds and dice.
5 tbsps of Greek-style yoghurt.
Pinch of salt.
2 garlic cloves, crushed.
2 tbsps of olive oil.
1 tbsp of white wine vinegar.
Take all the kofta ingredients along with a good pinch of salt and pepper, a little drizzle of olive oil and give it a good mix. Form into little meatballs, a bit small than a golf ball. Place onto a baking tray cover with parchment paper then cover the whole tray with clingfilm and pop into the fridge to set, leave for 20-30 minutes.
When you are ready to cook the koftas get a frying pan over a high heat with a little drizzle of olive oil. You want to fry the kofta balls for around 7-10 minutes or till cooked through.
To make the tzatziki simple mix all the ingredients together. Pop into a bowl and chill.
Service the kofta balls on some flatbreads with a nice dollop of the tzatziki and a little feta salad.