
Indian spiced koftas served with a minty coriander dip, beetroot butterbean mash, lentil & sweet potato curry
These koftas are very tasty & can be made with minced lamb, quorn, beef or poultry.
I have used lamb just because that’s what I had in the freezer! The koftas are bound together with a slice of rye bread & ground flaxseed, adding to the nutritional load.
The cooling creamy coriander dip compliments the spiciness of the koftas. Protein powder is added to this dip to increase the nutritional content & make the dip decadently creamy.
Ingredients:
Makes 16 koftas
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Preparation time: 15 -20 mins
Shallow frying time: 15 mins
Ingredients
For the koftas:
500g mince of choice
1 large red onion, finely chopped
4 cloves garlic, crushed
1tsp chilli powder (1 1/2tsp if you like it hotter!)
4cm piece of grated ginger
2.5 tbsp Garam masala
fresh coriander; a large handful chopped
3 tbsp ground flaxseed
1 slice of rye bread, crumbled
3.5tsp ground cumin
6 tsp ground coriander
Salt and pepper
For the dip
6 tbsp Greek yoghurt
Fresh coriander-small handful. Chopped finely.
1tbsp Protein powder
Lemon juice from 1/3 of a lemon
Salt and Pepper
Ground flaxseed to garnish
Mix together all the kofta ingredients & shape into 16 patties.
Chill for 20-30 mins to help them retain their shape.
During this time, you can make the dip by mixing together the Greek yoghurt, protein powder, lemon juice & season to taste with salt & pepper
Pan fry the chilled koftas in batches using a little coconut oil on a medium heat; approx. 7-8 minutes on each side until the koftas are cooked through.
Serve with yoghurt dip with a dusting of ground flaxseed to garnish.
Serving suggestion: sweet potato & lentil curry with beetroot butter bean mash, as shown below. (Recipes also available).
Don’t forget you can find my favourite recipes in my FREE eBook here.