Greek Lamb Koftas
Pan-fried lamb meatballs make a delicious filling for warm pita bread pockets, packed out with a crisp cucumber and leafy salad. Serve with cherry tomatoes.
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- 350 g lean ground lamb
- 50 g arugula
- 6 large pita breads
- 2 large garlic cloves crushed
- 1 large onion finely chopped
- 1 tbsp fresh oregano chopped
- 1 tbsp fresh thyme chopped
- 1 tbsp olive oil
- 1-3/4 cups wholemeal breadcrumbs
- 1/2 cup flat-leaf parsley chopped
- 1/3 cup low-fat natural yoghurt
- 6 spring onions thinly sliced
- 1 egg
- 1 lemon cut into six wedges
- 1/2 cucumber thinly sliced
- To make the kofta, put the lamb in a large bowl and break it up with a wooden spoon. Add the egg, garlic, oregano, thyme and onion and mix well. Add the breadcrumbs and use your hands to mix well.
- Have a large board or plate ready, then roll the lamb mixture into 24 even walnut-sized balls. Flatten the balls slightly on the palm of your hand to make small patties, about 5 cm across and about 1 cm thick.
- Heat the oil in a large frying pan. Add the koftas, nudging them up to each other—they should just about fit, as they shrink as they begin to cook. Cook over a high heat for 2 minutes until browned underneath, then turn them over and cook for a further 2 minutes.
- Reduce the heat to medium, turn the patties again and cook for about 8 minutes, shaking the pan occasionally, and turning the patties once more, until cooked through.
- Meanwhile, mix the chopped fresh herbs with the spring onions and rocket. Warm the pita breads in a toaster or under the grill, turning them once.
- Slit the pita breads open and place four koftas in each. Add some cucumber slices and herb salad and squeeze over a little lemon juice. Drizzle with yogurt and eat at once.