Your Home and Garden - - Diy Special -



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.

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