Lamb Kofta Flatbreads with Pickled Cabbage

• 500glamb mince
• 1small onion, coarsely grated and squeezed dry
• 2garlic cloves, crushed
• 2 tspground cumin
• 2 tspground coriander
• 1 tspsmoked paprika
• 20gparsley, finely chopped
• 1 tspfine salt
• black pepper
• 1 tbspolive oil
• 300gred cabbage, finely shredded
• 3 tbspred wine vinegar
• 1 tspcaster sugar
• 1/2 tspfine salt
• 4large flatbreads, about 80 g each
• 200gGreek yoghurt
• 1small garlic clove, crushed
• 30 mllemon juice
• 3tomatoes, sliced
• 10 gmint leaves, torn

Method

1. 1Toss the cabbage with the vinegar, sugar and half teaspoon of salt and scrunch hard for a minute. Set aside; it softens and turns bright pink while you make the koftas.
2. 2Mix the lamb with the grated onion, 2 crushed garlic cloves, cumin, coriander, paprika, parsley, the teaspoon of salt and plenty of pepper. Work it with your hands for a minute until it turns sticky; that is what stops the koftas falling apart. Divide into 8 and shape each into a fat sausage around a skewer, or just into a log if you have no skewers.
3. 3Stir the yoghurt with the small garlic clove and 15 ml lemon juice. Taste before adding salt.
4. 4Heat a griddle pan over medium-high heat. Brush the koftas with the olive oil and cook for 10–12 minutes, turning regularly, until browned and the centre of the largest reaches 75°C for 30 seconds. Work in two batches if needed, keeping the first batch warm.
5. 5Warm the flatbreads in a dry pan for 30 seconds per side. Spread each with garlic yoghurt, lay on two koftas and add the drained cabbage, tomatoes and torn mint. Spoon over the remaining 15 ml lemon juice and fold to eat.

Per serving

kcal

674

protein

38.8g

fibre

6.8g

carbs

59.1g

fat

30.8g