Wholesome Child : Wholesome Child full
155 “A rich source of iron, vitamin B and zinc, you can pop these koftas on a stick or serve them as finger food.” 155 INGREDIENTS 1 leek (150g), finely sliced 1 medium-sized carrot, peeled and grated 2 Medjool dates, pitted 1 garlic clove, crushed 500g minced lamb 1 egg (optional) 1 tsp ground cinnamon 1/4 tsp ground cumin sea salt and pepper, to taste olive oil, macadamia nut oil or coconut oil, for frying (if macadamia nut oil is used this recipe is no longer nut free) EQUIPMENT high-speed food processor INSTRUCTIONS Place leek, carrot, dates and garlic in a food processor and blend until smooth. In a big bowl combine minced lamb with egg, spices and processed vegetables. Using your hands, shape the mixture into mini kofta shapes. Heat oil in a medium-size frying pan and cook koftas in batches for 3-5 mins on each side or until cooked through. Serving and storing leftovers: Serve immediately, Store in the fridge for up to 3 days or freeze for up to 4 months. Dairy Free Dairy Free 155 Lamb Koftas This recipe was inspired by a family trip to Greece when my son was one. He was very keen to try kofta, but it was too spicy and salty so I decided to create a healthy version we all could eat. The mix of spices combined with the sweet flavour of dates really makes this dish stand out. Prep time: 15 mins Cooking time: 15-20 mins Makes: 25-30 koftas (6-8 portions) Nut Free Nut Free step 4: boost protein Gluten Free Gluten Free TIP Replace the lamb mince with beef mince. Serve with Tzatziki Dip (see page 271) or tomato sauce and sweet potato wedges. Prep time: 15 mins Cooking time: 30-35 mins Makes: 35 balls INGREDIENTS 1 brown onion, chopped 1-2 cloves garlic 1 medium-sized carrot, peeled and chopped 2 medium- sized zucchinis, chopped 1 egg 1 red apple, peeled, cored and quartered 500g beef mince 1/4 (20g) cup rice breadcrumbs sea salt and pepper, to taste 2 tsp Italian mixed herbs INSTRUCTIONS Preheat oven to 180oC and line a baking tray with baking paper. Place onion, garlic, carrot, zucchini, egg and apple in processor and process until smooth. In a separate bowl add mince – break apart if necessary using a mallet. Add vegetable mix to mince and combine, using your hands. Add breadcrumbs, salt, pepper, Italian mixed herbs and combine until a smooth consistency is reached. Take about a 1/4 cup of the meat mixture and roll into small balls. Place on a baking tray and bake for 30-35 mins or until browned on top and cooked through. Serve with Homemade Tomato Sauce (see page 283), sweet potato mash or brown rice. Serving and storing leftovers: Serve immediately, store in fridge for up to 3 days or freeze for up to 4 months. Beef & Veggie Meatballs Fry the meatballs instead in olive oil or coconut oil.