Fruited lamb kofta

    40 min

    The variety of spices and fresh and dried fruit bring delicious flavour to these minced lamb burgers, called kofta. A beaten egg and Granary breadcrumbs bind the mixture together – the whole grains in the bread add a nutty, earthy quality, as well as fibre and B vitamins.

    3 people made this

    Serves: 4 

    • 1 apple
    • ½ quince
    • 1 small onion
    • 280 g (10 oz) lean minced lamb
    • 3 garlic cloves, chopped
    • 2 tbsp plain low-fat yogurt
    • 4 tbsp chopped fresh coriander
    • 2 tsp ground cumin
    • 2 tsp paprika
    • ½ tsp curry powder (mild or hot, to taste)
    • ½ tsp ground ginger
    • large pinch of dried chilli flakes
    • ¾ tsp salt, or to taste
    • 85 g (3 oz) sultanas or raisins
    • 2 heape1/2 tbsp pine nuts
    • 2 slices Granary bread, crumbled
    • 1 egg, beaten
    • 1 tbsp sunflower oil

    Prep:25min  ›  Cook:15min  ›  Ready in:40min 

    1. Finely chop the apple, quince and onion using a sharp knife or in a food processor. Turn into a large bowl and add all the remaining ingredients except the oil. Knead the mixture together thoroughly with your hands. Divide into 8 portions and shape each one into a flattish cake or burger. Cover the kofta and keep in the fridge until ready to cook.
    2. Heat the oil in a non-stick frying pan and fry the kofta for 5–6 minutes on each side or until golden brown. They are quite fragile because of their high fruit and moisture content, so take care when you turn them over that they do not fall apart.
    3. Serve with pitta bread and plain low-fat yogurt. A red cabbage relish also goes well with this (see Some more ideas, right).

    Some more ideas

    Use a fresh peach or 2 dried peach halves instead of the quince. * To make a red cabbage relish to serve with the kofta, mix together 2 tbsp sunflower oil, 1 tbsp white wine vinegar, the juice of ½ lemon, the grated zest and juice of 1 orange, 1 tbsp caster sugar, ½ fresh red chilli, seeded and finely chopped, and 1 garlic clove, finely chopped. Add ½ medium-sized red cabbage, finely shredded, and toss in the dressing. * For a fruited vegetarian burger, use 250 g (9 oz) cooked red split lentils (drained canned lentils are fine), 60 g (2¼ oz) chickpea flour, 100 g (3½ oz) fresh breadcrumbs, 85 g (3 oz) grated mature Cheddar cheese, 30 g (1 oz) coarsely chopped unsalted peanuts, 2 tsp curry powder, ½ tsp each ground cumin and ginger, 2 tbsp each chopped fresh coriander and fresh mint, 1 small onion, finely chopped, 1 red pepper, diced, 1 apple, cored and diced, 1 pear, cored and diced, and 2 tbsp currants. Bind the mixture with 1 beaten egg. Shape into thick, plump burgers, patting firmly. Fry in 1 tbsp sunflower oil in a non-stick pan. Once the burgers are browned, they may still be a bit moist inside, so arrange them in a baking dish and bake in a 180°C (350°F, gas mark 4) oven for 10–15 minutes or until they firm up and dry out a little. Serve with the red cabbage relish or with mango chutney.

    Plus points

    There are lots of good things in these kofta, including iron and fibre in the sultanas or raisins, and fibre and vitamin C in the apple and quince. * The red cabbage relish provides plenty of vitamin C, which helps the body to absorb the iron provided by the lamb and sultanas.

    Each serving provides

    B12 * copper, iron, zinc * B1, B2, B6, C, E, folate, niacin, calcium, potassium

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