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KOFTA PATTIES

Joanne Iceton
Print Recipe Pin Recipe
Course Main Course, Snack

Ingredients
  

  • 1 medium carrot finely grated
  • 1 small courgette finely grated
  • 1 small onion grated

the vegetables should amount to 250g

  • 2 tsp. ground coriander
  • 1 tsp. ground cumin
  • 2 garlic cloves crushed
  • 1/2 tbsp. dried mint you can use mint sauce or 1 tbsp. finely chopped fresh mint
  • Optional: 1/2 tsp ground chilli /chilli flakes
  • 500 g minced meat -look for a maximum of 12% fat traditional koftas use lamb mince but feel free to use what you have - we used pork mince
  • 1 tbsp. unrefined rapeseed oil or use whatever oil you have

Minted Yogurt Dip

  • 250 ml Greek/natural yogurt
  • 1/2 cucumber deseeded and finely chopped
  • 1-2 garlic cloves crushed (or use 1-2 tsp. garlic paste)
  • 3 tbsp. finely chopped fresh mint leaves or use 3 tsp. dried mint/mint sauce

Instructions
 

  • Add all of the ingredients to a bowl and squish together with your hands until the spices, mint and garlic are mixed in.
  • If cooking in a pan, add the oil and once hot, add the patties in batches. Start with the outside of the pan and work inwards. Turn the heat to medium, cover and cook for 5 mins. Turn each patty over, recover and cook for another 5 mins. The inside of the patties should be cooked thoroughly with no pink juices.
  • To cook in the oven, pre heat to 220c, add the patties to an oiled tray and bake for 10-15 mins depending on the size of the patties.
  • I served these in wholemeal pitta bread with stir fried peppers and minted yogurt dip.

Dip

  • Mix all of the dip ingredients together and serve.

Notes

Try serving these patties they are, as part of a meal or in a wrap with houmous and chopped salad.
The mixture can also be formed into burgers or meatballs.
The mixture will keep in an airtight container in the fridge for a few days.