Succulent, savoury little lamb patties, the perfect addition to a mezze platter or stuffed in a pitta with salad and tzatziki (or, since we’re Turkish today, cacik). Makes around 20.
- 500g lamb mince
- 1 egg, beaten
- 50g fresh white breadcrumbs
- ½ tsp cinnamon
- 1 tsp pul biber (or ½ tsp chilli flakes)
- 1 tsp cumin
- 1 tsp dried mint
- ½ tsp garlic powder
- Salt and pepper
- Veg oil
- Add all the ingredients except the oil to a big bowl
- Use your hands to mix it all together thoroughly and then form into mini 4cm-diameter burger shapes. They don’t have to be perfect, slightly rough round the edges is fine!
- Heat a large non-stick pan over medium heat and, when the oil is hot, add the koftes
- Cook without moving them for 4-5 mins on one side until brown and delicious, then flip and give them the same on the other side
- Serve warm on a platter, nestled among crisp lettuce leaves and watch as everyone falls upon them with cries of delight!
Suggested mezzes to accompany the kofte? I’d never leave you in the lurch without suggestions! I love coming up with a vivid combination of fresh and cooked elements, and a variety of textures and flavours. And it’s especially brilliant because everything can be served at room temperature. How about this?
- Soft flatbread or toasted pittas
- Muhammara
- Tzatziki
- Warm aubergine salad with mint, chilli and garlic
- Falafels
- Borek (spinach and feta pastries)
- Skewers of chicken with saffron and yoghurt
- Tomato salad with mint and parsley
- Sliced cucumber and radishes
- Spiced crunchy chickpeas
Sophie cooks 