Harissa lamb kofta bites with tzatziki
This spiced lamb and fresh tzatziki recipe is perfect served on top of Carr's Caramelised Red Onion crackers. The koftas are made from ground lamb mixed with breadcrumbs, harissa and a mix of spices, then pan-fried to perfection in olive oil. The tzatziki, a creamy blend of yoghurt, cucumber, garlic, dill and mint, provides a cooling contrast. Garnished with fresh coriander and toasted pine nuts, these bites are an ideal appetiser to serve when hosting a big summer barbecue.
Ingredients
Metric
Imperial
Lamb kofta
- 500g of lamb mince
- 80g of breadcrumbs
- 1 tbsp of harissa
- 1 shallot, finely diced
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1/2 bunch of fresh coriander, roughly chopped
- 2 tbsp of olive oil
- salt and pepper, to taste
Tzatziki
- 200g of natural yoghurt
- 150g of cucumber, grated and excess water squeezed out
- 1 garlic clove, minced
- 1/2 bunch of dill, chopped
- 1/2 bunch of fresh mint, chopped
- 1 tbsp of lemon juice
- salt and pepper
To serve
- 150g of caramelised onion crackers, or one pack
- 1 handful of fronds of fresh dill, tips picked
- 1 handful of pine nuts, toasted and chopped
Method
In a large mixing bowl, mix together all the lamb kofta ingredients except the olive oil and then season with salt and pepper
- 500g of lamb mince
- 80g of breadcrumbs
- 1 tbsp of harissa
- 1 shallot, finely diced
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1/2 bunch of fresh coriander, roughly chopped
- salt and pepper, to taste
Shape the mixture into small, bite-sized koftas (about the size of a walnut). Set them aside in the fridge to chill until ready to cook
Meanwhile, combine all the tzatziki ingredients, season with salt and pepper and chill in the refrigerator until ready to serve
- 200g of natural yoghurt
- 150g of cucumber, grated and excess water squeezed out
- 1 garlic clove, minced
- 1/2 bunch of dill, chopped
- 1/2 bunch of fresh mint, chopped
- 1 tbsp of lemon juice
- salt and pepper
To cook the koftas, heat the olive oil in a frying pan over medium-high heat
- 2 tbsp of olive oil
Cook the koftas in batches, turning occasionally, until they are browned on all sides and cooked through (about 8–10 minutes)
Remove the cooked kofta from the pan and rest on a plate lined with paper towels
To serve, top each cracker with some tzatziki, a couple of the lamb koftas, fresh dill and a sprinkle of the chopped pine nuts
- 150g of caramelised onion crackers, or one pack
- 1 handful of fronds of fresh dill, tips picked
- 1 handful of pine nuts, toasted and chopped
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