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Lamb kofta flatbreads
With pickled red cabbage & rose harissa
Lamb kofta flatbreads
Serves 2
Cooks In15 minutes
DifficultyNot too tricky
5 Ingredients – Quick & Easy Food
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
5 Ingredients – Quick & Easy Food
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.
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!
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