14
Turkish Lamb Koftas with Cannellini Puree
Serves: 4
3 cloves garlic
1 egg
1 small onion
2 tablespoons fresh mint
1 ½ tablespoons corn starch
1 tablespoon olive oil
1 teaspoon freshly grated ginger
½ teaspoon ground all spice
½ teaspoon ground cinnamon
½ teaspoon ground cumin
500g ground lamb mince
Puree:
2 400g cans cannellini beans, rinsed,
drained
½ cup Greek yoghurt
1 clove garlic
1 tablespoon tahini
¼ teaspoon cumin
1 teaspoon lemon juice
Salt and freshly ground black pepper, to taste
Olive oil and pine nuts, to serve
1. Place garlic, egg, onion, mint, corn starch,
oil, ginger and spices into the chopping
bowl. Process on Speed 4 for 20 seconds
or until the mixture is a smooth paste.
2. In a large bowl combine spice paste and
lamb. Mix until thoroughly combined.
Season to taste with salt and pepper.
3. Roll lamb mixture into 1 tablespoon sized
balls.
4. Heat oil in a large frypan over medium-high
heat. Cook lamb ball in batches for 3-4
minutes or until golden and cooked. Set
aside.
5. For the puree: Place all ingredients into
the chopping accessory. Process on Speed
4 for 20 seconds or until the mixture is
a smooth paste. Season to taste with salt
and pepper.
6. Spread the cannellini dip over a large
serving dish. Top with lamb meatballs.
Drizzle over oil and pine nuts. Serve.
Chickpea Salad with Herb Yoghurt Dressing
Serves: 4 to 6
1 tablespoon olive oil
1 teaspoon black mustard seeds
1 teaspoon cumin seeds
1 teaspoon fennel seeds
¼ teaspoon chilli flakes
2 400g cans chickpeas, drained, rinsed
¾ cup Greek yoghurt
¼ cup fresh coriander
¼ cup fresh mint
2 tablespoons lemon juice
2 scallions
Salt and freshly ground black pepper, to taste
1. Heat oil in a large frypan over medium
heat. Add spices. Cook for 1 minute or
until fragrant. Add chickpeas and cook for
a further 2 minutes. Set aside.
2. Using the chopper attachment process all
remaining ingredients on Speed 4 or 20
seconds.
3. Combine all ingredients in a large bowl.
Season to taste with salt and pepper.
Serve.
Recipes continued
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