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

Don’t forget you can find my favourite recipes in my FREE eBook here.

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.