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Lamb kofta flatbreads
With pickled red cabbage & rose harissa
Lamb kofta flatbreads
Serves 2
Cooks In15 minutes
DifficultyNot too tricky
Nutrition per serving
Tap For Method
Ingredients
- 250 g minced lamb
- 2 teaspoons rose harissa , plus extra to serve
- 250 g red cabbage
- 2 seeded wholemeal tortillas , or flatbreads
- 2 tablespoons cottage cheese
Tap For Method
Tap For Ingredients
Method
- Put a griddle pan on a high heat.
- Scrunch the minced lamb and harissa in your clean hands until well mixed.
- Divide into 6 pieces, then shape into koftas with your fingertips, leaving dents in the surface to increase the gnarly bits as they cook.
- Griddle for 4 to 5 minutes on each side, or until sizzling and golden.
- Meanwhile, shred the red cabbage as finely as you can. Sprinkle with a pinch of sea salt and black pepper, drizzle with 1 tablespoon of red wine vinegar, then scrunch together to quickly pickle it.
- Warm your tortillas or flatbreads, sprinkle over the cabbage, spoon over the cottage cheese, add the koftas, drizzle with a little extra harissa, and tuck in.
Tips
To make homemade flatbreads, start by placing a large non-stick frying pan over a medium-high heat. In a bowl, mix 100g of plain flour with a 1 pinch of sea salt, 50ml water and 1 tablespoon of olive oil until you have a dough. Halve, then roll out each piece on a flour dusted surface until just under ½cm thick. Cook for 1 minute on each side, or until golden and almost a little gnarly, turning halfway. Simple!
