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Nutrition: per serving

  • kcal381
  • fat17g
  • saturates8g
  • carbs23g
  • sugars11g
  • fibre6g
  • protein31g
  • salt0.6g

Method

  • step 1

    Soak 8 wooden skewers in cold water for 10 mins. In a bowl, combine the mince, garlic, cumin, lemon zest, courgettes, half the mint and parsley, and some seasoning. Using wet hands, divide the mixture into 8 and form into sausage shapes around the skewers. Chill for 20 mins.

  • step 2

    Meanwhile, in a small bowl, mix together the crème fraîche, yogurt, remaining mint, a squeeze of lemon juice, and some seasoning, then set aside. Toss the cucumber, carrots, tomatoes, remaining parsley and remaining lemon juice together in a bowl.

  • step 3

    Heat the grill and line the rack with foil. Toast the tortilla pieces for 3 mins on each side or until crisp. Brush the koftas with the oil and grill for 14-16 mins, turning until browned. Serve the koftas with the salad, minty dip and tortilla crisps.

Recipe from Good Food magazine, September 2014

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Comments, questions and tips (2)

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Overall rating

A star rating of 4 out of 5.7 ratings

sarahljenxlJacljo

The mix was so wet I couldn't form it into around the skewers at all, and that's with wringing out water from the courgette before adding it in. Ended up making patties, the flavours are nice enough.

emma_jayne_clarke2VjrzGl6

It's nice but way too much lemon zest. Half would be sufficient. The lemon is nice though, very refreshing. Also a very wet mix. I had to add an egg the second time I made these, otherwise they just fall apart. Or you could squeeze out some of the juice from the grated courgette. Some of the liquid…

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