Enjoy these lamb koftas with beetroot tabouli for dinner tonight. This super-fresh dish is easy to make and big on flavour.
- Serves4
- Cook time10 minutes
- Prep time30 minutes, (+ 30 mins chilling time)
Ingredients
- 500g Coles Australian Lamb Mince
- 1 brown onion, coarsely grated
- 1 Coles Brand Australian Free Range Egg, lightly whisked
- 1 tsp ground allspice
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1 tbs olive oil
- 4 white soft wraps
Beetroot tabouli
- 500g pkt frozen broad beans, peeled
- 2 beetroots, peeled, cut into matchsticks
- 1 cup mint leaves
- 1/2 cup flat-leaf parsley leaves
- 2 tbs toasted pine nuts
- 2 tbs lemon juice
- 1 tbs olive oil
- 1 lemon, zested
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Method
Step 1
Combine the lamb, onion, egg, allspice, cumin and cinnamon in a medium bowl. Season. Divide into 16 portions and roll into oval shapes. Place in the fridge for 30 mins to chill.Step 2
Meanwhile, to make the beetroot tabouli, cook the beans in a saucepan of boiling water for 2 mins or until heated through. Refresh under cold running water. Place in a bowl with the beetroot, mint, parsley and pine nuts. Drizzle with lemon juice and oil and toss to combine. Sprinkle with lemon zest.Step 3
Heat the oil in a large frying pan over medium heat. Cook the koftas, turning, for 6-8 mins or until golden brown and cooked through.
Step 4
Prepare wraps following packet directions and place on serving plates. Top with tabouli and koftas to serve.
Lamb koftas with beetroot tabouli
- Serves4
- Cook time10 minutes
- Prep time30 minutes, (+ 30 mins chilling time)
Ingredients
- 500g Coles Australian Lamb Mince
- 1 brown onion, coarsely grated
- 1 Coles Brand Australian Free Range Egg, lightly whisked
- 1 tsp ground allspice
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1 tbs olive oil
- 4 white soft wraps
Beetroot tabouli
- 500g pkt frozen broad beans, peeled
- 2 beetroots, peeled, cut into matchsticks
- 1 cup mint leaves
- 1/2 cup flat-leaf parsley leaves
- 2 tbs toasted pine nuts
- 2 tbs lemon juice
- 1 tbs olive oil
- 1 lemon, zested
Description
Enjoy these lamb koftas with beetroot tabouli for dinner tonight. This super-fresh dish is easy to make and big on flavour.
Method
Step 1
Combine the lamb, onion, egg, allspice, cumin and cinnamon in a medium bowl. Season. Divide into 16 portions and roll into oval shapes. Place in the fridge for 30 mins to chill.Step 2
Meanwhile, to make the beetroot tabouli, cook the beans in a saucepan of boiling water for 2 mins or until heated through. Refresh under cold running water. Place in a bowl with the beetroot, mint, parsley and pine nuts. Drizzle with lemon juice and oil and toss to combine. Sprinkle with lemon zest.Step 3
Heat the oil in a large frying pan over medium heat. Cook the koftas, turning, for 6-8 mins or until golden brown and cooked through.
Step 4
Prepare wraps following packet directions and place on serving plates. Top with tabouli and koftas to serve.