Lamb kofta flatbreads

With pickled red cabbage & rose harissa

Lamb kofta flatbreads

Lamb kofta flatbreads

Serves 2
Cooks In15 minutes
DifficultyNot too tricky
Nutrition per serving
  • Calories 451 23%
  • Fat 20g 29%
  • Saturates 8.9g 45%
  • Sugars 6.4g 7%
  • Salt 1.3g 22%
  • Protein 32.4g 65%
  • Carbs 32.7g 13%
  • Fibre 9g -
Of an adult's reference intake
Recipe From

5 Ingredients – Quick & Easy Food

By Jamie Oliver
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
Recipe From

5 Ingredients – Quick & Easy Food

By Jamie Oliver
Tap For Ingredients

Method

  1. Put a griddle pan on a high heat.
  2. Scrunch the minced lamb and harissa in your clean hands until well mixed.
  3. Divide into 6 pieces, then shape into koftas with your fingertips, leaving dents in the surface to increase the gnarly bits as they cook.
  4. Griddle for 4 to 5 minutes on each side, or until sizzling and golden.
  5. 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.
  6. 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!