Koftas with fennel tzatziki
| Serves: | 4 |
Ingredients
- 200 ml Greek yoghurt
- a small bunch mint leaves, picked and roughly chopped
- 150 g fennel bulb, grated
- 150 g small cucumber, grated
- 4 tbsp extra virgin olive oil
- 1/4 lemon, juiced
- 2 garlic cloves, crushed
- 2 spring onion, finely chopped
- a pinch salt
- 60 ml olive oil
- 2 tbsp lemon, zested
- a small bunch fresh mint leaves, picked and roughly chopped
- 2 tsp smoked paprika
- a small bunch coriander, chopped
- 2 tsp ground cumin
- 1 onion, grated
- 500 g lamb mince
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Cooking Instructions
- In a large bowl, mix all the kofta ingredients, apart from the olive oil, with your hands until well combined. Test the seasoning by frying a small ball of the mince mixture and tasting it once cooked through.
- Shape the mince mixture into small, slightly flattened sausage shapes, about half the size of your palm. Cover and chill for 30 minutes.
- To make the tzatziki, mix 1 teaspoon of salt with the grated cucumber and leave it in a sieve with a bowl underneath to collect the moisture.
- In a small bowl, mix the remaining ingredients, apart from the extra virgin olive oil.
- Squeeze as much liquid out of the cucumber as possible to avoid a watery tzatziki, then stir the cucumber through the yoghurt mixture.
- To braai the koftas, thread the sausages carefully onto skewers and grill until cooked through.
- Alternatively, preheat the oven to 180°C.
- Heat the olive oil in a large frying pan and fry the kofta sausages in batches for about 2 minutes on each side until browned. Transfer them to a baking tray and cook them in the and cook them in the coven for about 10 minutes until cooked through.
- Drizzle the tzatziki with the extra virgin olive oil and serve with the hot koftas.
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