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An alternative way to enjoy lamb Middle-Eastern style. These spicy koftas are paired with
a cool beetroot dip and are perfect for a delicious, nutritious weekend dinner.
Lamb koftas with
beetroot dip
1 tbsp olive oil
1 medium onion, finely chopped
65g parsnip, peeled and grated
250g Scotch lamb mince
½ tsp ground cumin
½ tsp ground coriander
½ tsp freshly ground black pepper
For the beetroot dip
250g Cooked Beetroot
1 x 400g tin cooked chickpeas, drained
3 garlic cloves, crushed
2 tbsp lemon juice
½ tsp ground cumin
2 tbsp tahini
• Add olive oil to a frying pan over a
medium heat and fry the onion and
grated parsnip for 5 minutes until soft.
• Remove from the heat and tip into a food
processor. Add the rest of the ingredients,
apart from the oil and blitz until smooth.
• Carefully use your hands to form the
lamb mince into koftas. This is done
by placing a heaped tablespoon of
the mixture into your palm and closing
your hands. Wet your hands in cold water
to make this easier.
• Fry the koftas in a dry pan for 10 minutes,
turning every couple of minutes until
cooked right through.
• To make the dip, blitz all the beetroot dip
ingredients in a food processor.
Serve with Lamb koftas.
Servings
4
Calories
331
Fat
20g
Protein
22g
Method
Ingredients
An explosion of flavours from the East placed into a lettuce cup. We all love Thai food,
but our cups contain half the calories and fat of big curries.
Thai green pork
lettuce cups
1 tbsp olive oil
1 piece fresh root ginger,
peeled and grated
2 garlic cloves, crushed
2 red chillies, deseeded and finely sliced
500g low fat pork mince
2 tbsp fish sauce
Juice of 1 lime
2 lime leaves, finely shredded
To serve
Iceberg or Little Gem lettuce leaves
1 handful mint, roughly chopped
Handful of toasted peanuts,
roughly chopped
2 spring onions, finely sliced
1 lime, cut into wedges
• Heat olive oil in a large frying pan
on a medium heat.
• Fry the ginger, garlic and chillies for 1 min.
• Add the pork mince and cook on a high
heat until golden brown, breaking it up
with a wooden spoon as you go.
• Add fish sauce, lime juice and
shredded lime leaves, then cook
everything down.
• Tip the mince into a serving bowl
and serve with lettuce leaves for
wrapping, peanuts for scattering and
lime wedges for squeezing.
Method
Ingredients
Servings
4
Calories
190
Fat
4g
Protein
34g
25
MINS
20
MINS