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Pistachio and Pear Koftas

Falafel and Lamb Kofta Recipe

6 - 8

Serves

15 mins

Prep Time

18 mins

Cook Time

Allyson Gofton

Recipe author

Allyson Gofton

An abundance of variations exist for this idea and these koftas, in one shape or another, appear at our barbecues whenever we entertain. Simply peruse the pantry, gather up friendly flavours and stir them in. They are rarely the same twice, so tweak as you please.

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Lamb,

Barbecue,

Easy,

Lunch,

Dinner,

Family Favourites,

Ingredients

Kofta ingredients

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400-500g, chilled falafel mix falafel

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500g Quality Mark lamb mince

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1 egg

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1/2-3/4 cup, roughly chopped pistachio nuts

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1/3 cup currant

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1/3 cup, diced apricot

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1/4 cup, finely chopped stalks and leaves coriander

Mint and cumin yoghurt

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1 cup yoghurt

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2 tbsp fresh mint

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1-2 tsp, toasted cumin seeds

Method

To Make Koftas

To Make Yoghurt

1

Mix together the falafel mix, lamb, egg, pistachio nuts, currants, pears or apricots and coriander.

2

Mould half-cupfuls into sausage shapes around pre-soaked bamboo skewers.

3

If time permits, refrigerate for 10 minutes to allow the mix to 'set'.

4

Make the sauce in this time.

5

Heat a well-greased barbeque hot plate and cook the koftas over a moderate heat for around 15 minutes, turning regularly so they cook right through without burning.

6

Serve on a bed of sliced tomatoes, scattered with crumbled feta cheese, black olives and watercress leaves.

7

Accompany with the Mint and Cumin Yoghurt.

More info

Nutrition Information per Serving (267g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

More info

Energy

1493 (356)kJ

Protein

23.5g

Total Fat

20.5g

Saturated Fat

6.2g

Carbs

16.5g

Sugars

8.5g

Sodium

607mg

Iron*

4.6mg

* Percentage of recommended daily intake (Aust/NZ)

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