Name: Lamb kofta with white beans
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 400 grams canned white beans, drained, rinsed; 1 tablespoon lemon juice; 2 tablespoons fresh oregano leaves; 2 tablespoons olive oil; ½ cup (35g) fresh breadcrumbs; 2 tablespoon milk; 600 grams minced (ground) lamb; 1 teaspoon ground allspice; ¹⁄³ cup fresh oregano leaves, extra, chopped coarsely; 100 grams fetta, crumbled; 1 baby cos (romaine) lettuce, trimmed, leaves separated; Beetroot tzatziki; 200 grams beetroot (beets), peeled, grated coarsely; 1 cup (280g) greek-style yoghurt; 2 tablespoons chopped fresh mint; 1 clove garlic, crushed; 1 tablespoon finely grated lemon rind

Spiced lamb koftas are perfectly paired with a fresh beetroot tzatziki and delicately dressed white beans for a healthy and nourishing meal.

Thread kofta shapes onto wooden skewers, if you like. Cooked or uncooked kofta can be frozen for up to 3 months. Thaw in the fridge.
Note

Women's Weekly Food

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