Lamb & Feta cheese kofte

Ingredients

- 500gr lamb mince (I use 20% fat because I like my kofte juicy)
- 100gr Feta cheese
- 2 small shallots (peeled & quartered)
- 2 large garlic cloves (peeled & chopped into large chunks)
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1 tbsp extra virgin olive oil
- A generous handful of fresh mint leaves (stalks removed)

Method

I add the quartered shallots, chopped garlic cloves, mint leaves, spices and extra virgin olive oil into a food processor and work until everything is chopped finely. I then roughly crumble the Feta cheese into the food processor and pulse for about 30 seconds. Finally, I add the lamb mince into the mixture and pulse for a further 30 seconds until everything is fully incorporated. You can also add the mixture into a bowl and use your hands to bring the mixture and the mince together if you prefer. I find that the kofte hold their shape better together when pulsed for a very short while.

I leave the kofte mix to marinate for 2 to 4 hours (depending on the time I have) in the fridge. I then split the mixture by weight (usually about 60 - 65gr per kofta), shape them into an oval-type shape (like a rugby ball), and bake on a lined baking sheet for 15 minutes at 180ºC or until browned (give or take an extra 5 minutes, depending on the oven power).

This is one of my favourite Summer dinners, served with some grilled Halloumi cheese, the Chickpea & Greek yoghurt dip, warm gluten-free pita bread, salt and pepper roasted aubergines and some lambs lettuce on the side. Simple and so delicious.