These lamb koftas are the perfect finger food. Making it ideal for plating up this festive season.

Serves: 10
Prep Time: 30 minutes
Cook Time: 15 minutes

Table of Contents

Ingredients

45g Brown onion, finely chopped

10ml Extra virgin olive oil, plus extra for baking

5g Garlic, minced

5g Coriander, ground

4g Cumin, ground

4g Cinnamon, ground

8g Smokey paprika

450g Lamb mince, chilled

25g Tomato paste

15g Rolled oats

15g Almond meal

20g Chickpea flour

20g Parmesan cheese, finely grated

3g Sea salt

1g Black pepper, freshly ground

15g Egg

15g Sesame seeds, toasted

6g Mint leaves, fresh, chopped finely 13g Parsley leaves, fresh, packed firmly

Method

Preheat oven to 190°C and line a baking tray with baking paper.
Using raw onions: Heat oil in a pan, cook onion until soft, then add garlic and cook 2 more minutes.
Using slow cooked onions: Heat oil in a pan, add the slow cooked onions to heat, then add the garlic, cook for 2 minutes.
Stir in spices and cook for 1 minute until fragrant. Let cool.
In a food processor, combine the mince, tomato paste, oats, almond meal, chickpea flour, parmesan, salt, pepper, onion mix, egg, half the sesame seeds, and herbs. Pulse until sticky.
Shape mixture into 35g ovals, skewer if desired, roll in remaining sesame seeds, and place on tray.
Drizzle with olive oil and bake for 8-12 minutes, until internal temp reaches 75°C.
Serve with hummus, tzatziki, relish or home-made gravy.