DIY kofta burg­ers


Serves 4 (eas­ily dou­bled) Prep 30 mins Cook 10-20 mins burg­ers only, un­cooked FOR THE BURG­ERS

500g lamb mince

1 onion, coarsely grated

½ gar­lic bulb, bro­ken into cloves

and finely chopped or grated

3 tbsp garam masala

½ bunch co­rian­der, chopped

(op­tional) ½ tbsp chilli sauce, plus ex­tra to serve


4 pitta breads

2 toma­toes, halved and sliced

¼ red cab­bage, shred­ded

1 small red onion, sliced (op­tional) small pot plain yo­gurt

1 Tip the mince into a large bowl with all the other burger in­gre­di­ents and a good pinch of salt. Roll up your sleeves, get your hands into the mix and squelch ev­ery­thing to­gether un­til com­pletely mixed. Pat the mix into eight small burg­ers. Can be frozen for up to one month or chilled up to a day ahead.

2 To cook, heat grill to its high­est set­ting and lay the burg­ers in a sin­gle layer on a bak­ing tray. Grill on the high­est shelf for 5- 6 mins on each side un­til browned and cooked through. Pile burg­ers onto a plat­ter and serve with all the ac­com­pa­ni­ments, so ev­ery­one can con­struct their own pit­tas. PER SERV­ING 295 kcals, fat 18g, sat­u­rates 8g, carbs 8g, sug­ars 2g, fi­bre 1g, pro­tein 26g, salt 0.3g

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