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22

2020 Pan Fried Lamb And Chickpea Koftas

2nd,

September With Flatbreads Shredded Red Cabbage

| Rocket And A Minted Yoghurt
EXAMINER Serves Four Flatbread ½ bunch of fresh mint serving platter, arrange some rocket on each, add some
Once the flatbreads have cooled, arrange them on a
1 tsp of salt
1 tsp of white pepper
fresh red cabbage and cherry tomatoes, then place
Makes four. Preparation time is 20 minutes plus 20
IRISH mins resting. 1 tsp of cumin lamb koftas in the middle of the bread. Spoon over the
yoghurt dip, sprinkle over the sliced chilli and garnish
1 tsp of mild curry powder
with fresh picked mint and serve at once. C
1 tsp pf smoked paprika
INGREDIENTS 1 tsp of cayenne pepper
250g soda bread flour 1 egg This recipe is devised by Paul Watters - an author of
1 tsp of salt ½ cup of fine breadcrumbs “Simple Tasty Healthy by PW”. You will find him on
1 tsp of white pepper 2 cloves of garlic Facebook under the mentioned above name or feel free to con-
2 tbsp of olive oil 2 large red onions (roughly chopped) tact him regarding any further recipes on paulwat-
2 sprigs of rosemary picked and chopped ters35@gmail.com.
250g Greek fat free natural yoghurt METHOD
In a food processor blend the
METHOD Chickpeas along with the herbs,
Mix the flour salt, pepper and rosemary in a large salt pepper and onions until
mixing bowl. smooth. Add the minced egg and
Add 2 tbsp of olive oil. Stir in the yoghurt and bring breadcrumbs until a stiff ball is
together as a dough. formed. Shape into roughly ping
Turn onto a floured surface and knead briefly until pong size balls and place onto a
smooth. plate. This should give you 16
balls. Allow to rest in the fridge
Divide into four balls and cover with a damp tea for 2-3 hours before cooking, this
towel (this will make them lighter with a softer tex- will help keep them firm. Then
ture). fry in a little sunflower oil and
Preheat a non-stick frying pan over a medium heat. cook for 3-4 minutes each side
Roll out the first ball into roughly 15 cm on a well- until golden brown.
floured surface. With the remainder of the olive oil
brush one side and add to the pan oiled side down cook Yoghurt Dip
for approximately two minutes until golden brown 8 tbsp of fat free natural
underneath. Brush with a little oil and flip and cook for yoghurt
another two minutes and repeat with the rest of the 2 sprigs of mint chopped
balls but be careful as the pan will get hotter so adjust 1 tsp of salt
heat if necessary. While each flatbread is cooking start 1 tsp of white pepper
rolling out the next, repeat and once flat breads are Juice of 1 lemon
cooked keep them warm in a clean tea towel.
Garnish
Lamb Kofta ¼ of a red cabbage finely
shredded
INGREDIENTS 1 handful of fresh rocket
500g lean minced lamb 1 red chilli sliced
2x 400g chick peas washed and drained 8 cherry tomatoes quartered
½ bunch of coriander Fresh picked mint

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