Lamb and feta kofta with beetroot tzatziki

Lamb and feta kofta with beetroot tzatziki

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Lamb and feta kofta with beetroot tzatziki

The ingredient of Lamb and feta kofta with beetroot tzatziki

  1. 600g lamb mince
  2. 70g (1 cup) clean breadcrumbs (made from day-vintage bread)
  3. half cup chopped fresh continental parsley
  4. 1 teaspoon floor allspice
  5. 1 teaspoon floor coriander
  6. 100g feta, crumbled
  7. 225g can sliced beetroot, drained
  8. 90g (1/3 cup) Greek-fashion herbal yoghurt
  9. 2 tablespoons chopped fresh mint
  10. 1 small French shallot, chopped
  11. 1 garlic clove, beaten
  12. Pita wallet, to serve
  13. Baby spinach leaves, to serve

The instruction how to make Lamb and feta kofta with beetroot tzatziki

  1. Combine the mince, breadcrumbs, parsley, allspice, coriander and feta in a bowl. Season with salt and pepper. Roll heaped tablespoonfuls of the mince combination into balls and flatten slightly.
  2. Heat a large non-stick frying pan over medium-high warmth. Cook the kofta, turning on occasion, for five minutes or till cooked thru.
  3. Process the beetroot, yoghurt, mint, shallot and garlic in a meals processor till smooth. Serve the beetroot tzatziki with the kofta, bread and spinach.

Nutritions of Lamb and feta kofta with beetroot tzatziki

fatContent: 498.076 calories
saturatedFatContent: 29 grams fat
carbohydrateContent: 13 grams saturated fat
sugarContent: 18 grams carbohydrates
fibreContent: 7 grams sugar
proteinContent:
cholesterolContent: 40 grams protein
sodiumContent: 117 milligrams cholesterol

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