Koftas with Hummus

Candle lit, corner booth, family-owned Mediterranean restaurant favourite.

INGREDIENTS

Koftas

• 500g beef mince

• 1 whole egg

• 25g ground oats

• 1 1/2 tsp ground cumin

• 1 tsp coriander

• 1 tsp paprika

• 1/2 tsp ground chilli

• 1/2 tsp turmeric

• 1/4 tsp cinnamon

• 3 cloves of garlic, diced

• 1/2 white onion, finely diced

• 1/2 c coriander, diced

• Salt & pepper

• 1 Tbsp olive oil, for cooking

Salad

• 1/2 punnet cherry tomatoes

• 1/2 cucumber

• 1/2 c coriander

• 2-3c leaves, can use one or all of the following: rocket, baby kale, baby spinach

• Lemon juice, for dressing

• 400g hummus, Lisa provided the one in the picture but you could make your own

• 200g De Winkle natural yoghurt

Serves four.

METHOD

1. In a bowl, mix all of the kofta ingredients together until well combined. Leave the olive oil out for cooking.

2. Divide the mixture into about 16 balls or enough to give you four serves.

3. Add olive oil to a pan and cook on a medium heat in batches until cooked through. 

4. While these are cooking, halve tomatoes, cube cucumber, roughly chop coriander and mix with the leaves of your choice. Dress with the lemon. 

5. Spread the hummus on each plate and top with the salad. 

6. Serve the koftas on top with a drizzle of yoghurt.

Nutritional Information: Per serve 

Energy: 392kcal

Protein: 31g

Fat: 18g

Carbohydrates: 30g