Mini Lamb Kofta

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These have great flavour and texture, just the thing for parties.

Yield: Makes 30


  • 1 small onion roughly chopped
  • 2 cloves garlic, chopped
  • 1/2 cup parsley leaves
  • 1/2 cup mint leaves
  • 1 red chilli, seeds removed and roughly chopped
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 450g lamb mince
  • 1/2 cup fresh breadcrumbs
  • 100g feta, crumbled
  • freshly ground black pepper
  • olive oil for frying
  • 1/2 cup Greek style yoghurt
  • 1/2 teaspon dried dill tips
  • 1 clove garlic crushed and chopped
  • 1/2 teaspoon sea salt


Place the onion, garlic, parsley, mint, chilli and spices into the bowl of a food processor and blitz until finely chopped.
Place the mince, breadcrumbs and feta in a bowl and using your hands mix in the onion and herb mixture ensuring that it is well mixed.  Season with black pepper and a little salt if you like (depending on how salty the feta is).
Roll the mince into 30 walnuts sized balls.
Combine the yoghurt, dill, garlic and salt together in a small bowl.
Heat a film of oil in a large frying pan over a medium heat, cook the balls in batches, turning at times, until well coloured and cooked through.
Serve the warm kofta with toothpicks and the dill yoghurt dipping sauce.

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