Lamb & Chickpea Koftas with flat bread
Ingredients
Lamb & Chickpea Koftas (makes approx. 28 small koftas - use remaining for leftovers or freeze for any easy midweek meal)
500g lean lamb mince
400g tin chickpeas, drained and rinsed with water
1 zucchini, finely grated
1 carrot, finely grated
1 brown onion, finely chopped
2 garlic cloves, crushed
1 cup multigrain breadcrumbs
1 egg, lightly whisked
2 tbs tomato paste
1 tbs mixed dried herbs
Salt and pepper, to taste
Flat Bread (makes 4)
200g plain greek yoghurt
200g plain flour
Lamb and Chickpea Koftas
Preheat oven to 180°C, and line an oven tray with baking paper
Place all ingredients into large mixing bowl and combine
Shape approx. 2 tbsp mixture into kofta shaped balls and place on lined baking tray (you may need more than one oven tray if cooking all at once)
Bake koftas in preheated oven for 20 - 25 minutes, turning once
Top each flatbread with 2 - 3 koftas, a greek salad mix (chopped tomatoes, cucumber, red onion and olives), some grilled halloumi cheese, a drizzle of balsamic vinegar, and a sprinkle of roasted pumpkin seeds
Flatbread
Put yoghurt and flour into bowl of food processor and pulse until mixture forms a ball (this can also be done in a bowl with your hands, however, will take a little longer)
Dust a clean work surface with flour and tip out dough
Knead the dough for a minute or so to bring it all together
Put dough into flour dusted bowl, cover with a plate and set aside for 10 - 15 minutes to rise slightly
Heat large non-stick frying pan over medium heat
Divide dough into 4 equal portions and roll each one out on a floured service using a rolling pin, until they are roughly 2 - 3 mm thick
Once pan is hot, cook each flatbread for 1 - 2 minutes on each side
Top each flatbread with 2 - 3 koftas, a greek salad mix (chopped tomatoes, cucumber, red onion and olives), some grilled halloumi cheese, a drizzle of balsamic vinegar, and a sprinkle of roasted pumpkin seeds