Pistachio and pear koftas

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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.

Prep: 15 mins

Cook: 18 mins

Serves 6-8

Excellent source of iron

Ingredients

1 x 400-500 gram tub prepared, chilled falafel mix
500 grams lamb mince
1 egg
½-¾ cup pistachio nuts, roughly chopped
1/3 cup currants
1/3 cup finely diced dried pear or apricots
¼ cup finely chopped coriander roots and/or leaves

Mint and cumin yoghurt

1 cup unsweetened plain yoghurt
2 tablespoons finely sliced fresh mint
1-2 teaspoons cumin seeds, toasted

Method

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

Mould half-cupfuls into sausage shapes around pre-soaked bamboo skewers. If time permits, refrigerate for 10 minutes to allow the mix to 'set'. Make the sauce in this time.

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.

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

Accompany with the Mint and Cumin Yoghurt.

Mint and Cumin Yoghurt

Stir the yoghurt mint and cumin seeds together and season with a pinch of salt or a squeeze of lemon juice.

_{This recipe is courtesy of Allyson Gofton's cookbook, Good Food Made Simple, photography by Alan Gillard}

Suitable Cuts
Nutrition

BEEF OR LAMB MINCE

Nutrition Information Per Serving

Serving size: 267g

Energy kJ (kcal)	1493 (356)
Protein (g)	23.5
Fat (g)	20.5
Saturated (g)	6.2
Carbohydrate (g)	16.5
Sugars (g)	8.5
Sodium (mg)	607
Iron (mg)	4.6
Zinc (mg)	3.6
Vitamin B12 (ug)	1.5
Vitamin D (ug)	N/A
Selenium (ug)	5.2