Pistachio and Mint Koftas with Hummus Sauce![]() ![]() ![]() ![]() ![]() |
Ingredients
|
Method |
Energy kJ (kcal) | 2126 (507) |
Protein (g) | 35.6 |
Fat (g) | 34.8 |
Saturated (g)
|
8.7 |
Carbohydrate (g) | 10.9 |
Sugars (g)
|
9.7 |
Sodium (mg) | 101 |
Iron (mg) | 5.3 |
Zinc (mg) | 4.3 |
Vitamin B12 (ug) | 2.2 |
Vitamin D (ug) | N/A |
Selenium (ug) | 11.1 |
Add the lamb and pulse to make a smooth mix. Pulse in the pistachio nuts.
Mould the mixture evenly onto the ends of metal skewers. Grill under a high heat for 10 minutes, turning regularly until brown and cooked. Alternatively, barbecue on a lightly greased hot barbecue plate, turning regularly.
Serve the lamb over slices of tomatoes, a few olives and drizzled with olive oil. Accompany with Hummus Sauce and Tomato Salsa if wished.
Hummus Sauce
Mix together a 200g pot hummus, 2-3 tablespoons lemon juice, ½ teaspoon finely grated lemon rind and 1-2 tablespoons freshly chopped coriander or parsley.Tomato Salsa
Mix together 2 diced tomatoes, 10 chopped olives and a dash of olive oil and vinegar.