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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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