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Lamb kofta with sweet potato and mint
Serves 4 as a main course, or makes 20-24 canapes Starters and mains
Ingredients
- 250g Greek yoghurt
- 3tbsp chopped mint
- 1 garlic clove, crushed
- 4 small sweet potatoes
- vegetable oil
- 500g lamb, minced
- 1 small onion, grated
- 1 egg
- 1tsp ground allspice
- ½tsp cumin
- pinch cayenne pepper
- 50g chopped pecans
To serve
- rocket
Method
Mix the yoghurt with 2tbsp mint and the garlic and season. Slice the sweet potatoes lengthways, brush with oil and griddle for 5-6 minutes on each side. Keep warm. Work together the lamb, onion, egg, allspice, cumin, cayenne, pecans and the remaining mint. Divide the lamb mixture into 20-24 small balls and fry for 5-6 minutes in vegetable oil. Arrange on plates with the sweet potatoes, scatter with rocket leaves and dress with the minted yoghurt. For canapés, cut the sweet potatoes into discs for griddling, then skewer with the koftas and mint leaves on cocktail sticks and serve the yoghurt as a dip.
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