Lamb and Feta Kofta with Cool Radish Tzatziki
Kofta are Middle-Eastern-style (flattened) meatballs; the lamb is flavored with an array of fragrant spices and blended with feta cheese and cooked spinach, which makes the koftas incredibly moist. The cooling sour cream and fresh mint tzatziki lightens the dish and cuts through the richness of the lamb.
Makes: 4 SERVINGS (12 KOFTA PATTIES)
Prep Time: 10 MINUTES
Cooking Time: 10 MINUTES
4 handfuls fresh spinach
1 pound (450 g) ground lamb
1 onion, finely diced
2 cloves of garlic, minced
2 tablespoons olive
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon curry powder
½ teaspoon ground cinnamon
½ teaspoon chili paste
1 handful of fresh cilantro, chopped
4 tablespoons fresh mint, chopped
1 free range egg
Sea salt and freshly ground black pepper
4 ounces (110 g) full-fat feta cheese (cubed)
1 cup (240 ml) full-fat Greek yogurt
1 tablespoon fresh mint, chopped
10 small radishes, roughly chopped
1 clove garlic, minced
Zest and juice of 1 lemon
Sea salt and freshly ground black pepper to taste
Sprigs of dill
1. Place a large frying pan over medium heat and add a little olive oil. When the oil is hot, add the fresh spinach and cook for one minute until it is wilted, then remove it from the pan, roughly chop it and place into a large mixing bowl.
2. Add all the remaining ingredients apart from the feta cheese, use your hands to mix together the ingredients until well combined, then add the cubed feta cheese and gently mix in.
3. Form the mixture into 12 two-and-a-half-inch-size patties, and place onto a baking sheet until you are ready to cook.
4. Place a heavy iron griddle pan (or a frying pan) over medium-high heat and add the olive oil. When the oil is hot but not smoking, add the patties and cook for approximately five to six minutes on each side until golden-brown and cooked through.
5. While the patties are cooking, make the tzatziki; mix all of the ingredients in a bowl and season with salt and pepper.
6. When the patties are all cooked, divide them evenly between four serving plates and top with the tzatziki sauce and sprigs of dill. A few pomegranate arils also add a nice finishing touch to the dish.