Lamb Kofta on White Bean Puree
Photography Manja Wachsmuth.
These gorgeous little meatballs are also fabulous served as a snack with toothpicks and bowls of yoghurt and harissa for dipping.
Serves: 6–8
INGREDIENTS
White bean purée
400-gram tin cannellini beans, drained and rinsed
⅓ cup thick plain yoghurt
2 tablespoons tahini
2 teaspoons Dijon mustard
1 clove garlic, crushed
Lamb kofta
500 grams lamb mince
1 small onion, finely grated
1 clove garlic, crushed
¾ cup fresh breadcrumbs
2 teaspoons dried mint
1 teaspoon ground cumin
½ teaspoon each ground allspice, cinnamon and chilli flakes
1 large egg
sea salt and ground pepper
oil, for frying
thick plain yoghurt
fresh coriander and warm flatbreads
Herb and Caper Salsa
1 cup packed herbs, use any combination of parsley, coriander, mint and basil
2 tablespoons capers
1 teaspoon caper brine
1 teaspoon honey
pinch chilli flakes
2 cloves garlic, crushed
⅓ cup olive oil
METHOD
White bean purée: Place all the ingredients in a food processor, season with salt and pepper and blend until smooth. Set aside.
Lamb kofta: Put all the ingredients in a large bowl and season generously with salt and pepper. Mix everything together until well combined. I find hands are best for this.
Roll small spoonfuls into balls, you should have about 30.
Heat a little oil in a large sauté pan and cook the kofta until golden and cooked through. Drain on kitchen towels.
Herb and Caper Salsa
Place all the ingredients in a food processor and blend until smooth and bright green. Taste and add a little salt if needed. Makes about ½ cup.
To serve: Spread the purée on a large platter and top with the kofta. Dollop over the Herb and Caper Salsa and yoghurt, then finish with a drizzle of olive oil and fresh coriander. Serve with warm flatbreads. Serves 6–8.
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