In addition to toasted spices, we add some currants to our kofta mix - you won't notice them but they add an intriguing background sweetness to the savoury lamb. These are made into little flat discs and dished up 12 per tray. They come with a sauce of chopped mint, yoghurt and feta to serve on the side.
Lamb mince, yoghurt sauce [yoghurt (milk, milk solids, cream, yoghurt cultures), feta cheese (milk, salt, cultures, enzymes), mint], onion, corn flour gluten free, free range eggs, currants, fresh coriander, garlic, cumin ground, salt, coriander ground, turmeric
CONTAINS:
Dairy, Egg, Sulphites .
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Shellfish, Fish, Sesame, Soy.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
| Per 100g | Small | |
| ENERGY | 899kJ | 4669kJ |
| PROTEIN | 20.3g | 106g |
| FAT TOTAL | 10.6g | 55.2g |
| - SATURATED | 5.3g | 27.4g |
| CARBS | 9.2g | 47.6g |
| - SUGARS | 1.7g | 8.9g |
| SODIUM | 521mg | 2710mg |
Small:
12 koftas and yoghurt sauce - enough for 2 or more adults
Simply wrap in pita bread with the minty yoghurt and feta sauce, harissa, chopped tomato and a cucumber salad or tabbouleh. Also great as hand-around food with drinks dipped in the minty yoghurt and feta sauce
FRY PAN: fry koftas in a lightly oiled non-stick frying pan over medium heat for 2-3 minutes each side (from defrosted) to 4-5 minutes each side (from frozen) and until golden brown.
OVEN: place koftas on a baking paper-lined tray and bake in a preheated 180C oven (FF) for 15-20 minutes (from defrosted) to 25-30 minutes (from frozen), or until golden brown and cooked through.Serve with pita bread, slaw or tabouli and yoghurt sauce.
