It must be the day for whipping up koftas. Today I called Aunty Lonnie to see what she was up to and she said she was going to make some lamb koftas for tea. Funny, I said…I just made some this morning before Finn and I travelled into town to do jobs (a 40 minute drive – so we need a good lunch!).
I told her I put grated carrot in them…’we are the same person, me too!’, she said. This is a pretty typical conversation between us. Not that grated carrot in koftas is uncommon…but the amount of times we snap chat each other our dinner pics and it is EXACTLY the same, is cray cray. Actually it happened on Sunday too…free range chicken roast…then bone broth on in the slow cooker for brekky.
Anyhoo…these koftas are an easy addition to meals like iskender or veggie fritters (last time I made pumpkin and chickpea and drizzled them with an orange infused olive oil) and they are great for lunchbox’s and filling snacks on the go.
400g quality beef mince (but not too lean…they don’t cook well or hold together well without some good old fashioned fat!)
2 tsp ground cumin
2 tsp ground coriander
1 tsp mineral salt
2 cloves of garlic, crushed
1 carrot, grated
1 Tbs water
Coconut or olive oil for cooking
(Add extra spices and garlic if you use more mince)
1. Cook grated carrot in coconut oil for about a minute, then add water, garlic, ground coriander and ground cumin.
2. Add carrot to beef and shape into oval balls.
3. Fry in coconut oil until brown and cooked through.
x Aunty Bee