Mint and parsley kofta with tomato and white bean salad
Laced with parsley and mint, these lamb koftas make a delicious meal when paired with a yoghurt sauce and tomato and white bean salad.

Serves
4
Prep
15m
Cooking
15m
Ingredients
- 500g Coles Australian Lamb Mince
- 2 tbs finely chopped flat-leaf parsley
- 1/3 cup finely chopped mint
- 2 1/4 tsp ground cumin
- 2/3 cup (190g) Greek-style natural yoghurt
- 1 tbs apple cider vinegar
- 1/3 cup (80ml) olive oil
- 2 x 400g cans cannellini beans, rinsed, drained
- 1 cup flat-leaf parsley leaves
- 250g vine-ripened cherry tomatoes, halved or whole
- 3 large pieces pita bread
Method
STEP 1
Combine the mince, chopped parsley, half the mint and 2 tsp of the cumin in a large bowl. Season. Divide into 12 even portions. Roll each portion into a 5cm log. Place koftas in the fridge for 5 mins to develop the flavours.
STEP 2
Meanwhile, combine the yoghurt and the remaining mint and cumin in a bowl. Season. Whisk vinegar and 1/4 cup (60ml) oil in a separate bowl. Season. Add the beans, parsley leaves and tomato. Toss to combine. Season.
STEP 3
Heat a barbecue grill or chargrill on medium. Brush koftas with some of the remaining oil. Cook, turning occasionally, for 10 mins or until cooked through. Transfer to a plate. Brush the bread with the remaining oil. Cook on the grill for 1 min each side or until golden and crisp. Break into pieces. Serve with the koftas, salad and yoghurt mixture.
Serve with lemon wedges.
Dietary information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.