LAMB KOFTA WITH WHITE BEANS
200g beetroots, peeled, grated coarsely
1 cup Greek yoghurt
2 Tbsp chopped fresh mint
1 clove garlic, crushed
1 Tbsp finely grated lemon rind
400g canned white beans, drained, rinsed
1 Tbsp lemon juice
2 Tbsp fresh oregano leaves
2 Tbsp olive oil
½ cup fresh breadcrumbs
2 Tbsp milk
600g lamb mince
1 tsp ground allspice
⅓ cup fresh oregano leaves, chopped coarsely 100g feta, crumbled
1 baby cos lettuce, trimmed, leaves separated Chargrilled lemon halves and lemon zest strands, to serve (optional)
1 Make a beetroot tzatziki by combining the first 5 ingredients in a medium bowl; season.
2 Combine white beans, lemon juice, oregano and half the oil in a medium bowl; season.
3 Place breadcrumbs and milk in a medium bowl; stand for 3 minutes or until milk has been absorbed. Add lamb, allspice and second measure of oregano; season. Using your hands, work mixture until well combined. Add feta; stir until combined. Roll heaped Tbsp measures of lamb mixture into kofta shapes.
4 Heat remaining oil in a large frying pan over medium-high heat. Cook kofta, turning now and then, for 10 minutes or until cooked through. (Or thread onto pre-soaked wooden skewers and cook on an oiled griddle or barbecue hotplate.)
5 Place kofta on lettuce with bean mixture and, if desired, sprinkle with zest and add chargrilled lemons. Serve with tzatziki. > TIP Cooked or uncooked kofta can be frozen for up to 3 months. Thaw in the fridge.