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