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Koftas with pickled onions
These koftas from Tilly Ramsay are seriously delicious, give them a try and you'll be recreating them again and again! They're cheap to make, quick and can be made in advance, making them ideal for a crowd or for busy midweek meals. The lamb in this recipe can be substituted for beef mince, too!
Print recipe
Serves 4-6
Gluten-free
Ingredients
For the pickled onions:
- 1 red onion, sliced
- Juice of 1 lime
- 2 tsp sea salt
For the kofta:
- 500g lamb or beef mince
- 2 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground allspice
- ½ ground nutmeg
- 1 tsp Aleppo chilli flakes (or any chilli flakes)
- 2 tsp sea salt
- 2 tbsp tomato purée
- Olive oil, for frying
To serve:
- Handful of radishes, sliced
- ¼ cucumber, sliced
- 2 lettuce leaves, sliced
- 5 tbsp Greek yoghurt
- 1 tbsp harissa paste
- Flatbreads, pitta or wraps (gluten-free if needed), warmed or griddled (optional)
Cooking instructions
- Start with the pickled onions. Squeeze the lime juice over the red onion in a bowl, sprinkle over the salt and scrunch together with your hands – this will help the onions soften. Set aside to pickle until ready to serve.
- In a large bowl, combine all the ingredients except for the oil. Mixing well so the spices are fully incorporated through the lamb.
- Portion the mince into equal sized pieces, rolling into rough balls or ovals.
- Heat a griddle pan to a high heat. Fry the kofta for 3-4 minutes each side or until cooked through and the edges are starting to char.
- To serve, I used radishes, cucumber and lettuce for a crunchy filling, plus yoghurt mixed with harissa for a creamy base. Layer up your toasted flatbread how you like!
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GORDON RAMSAY ACADEMY
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