This tasty take on Greek meatballs is an ideal way to use up leftover spring lamb and a great way to spice up pastas. From Love Food Hate Waste for the Real Food Festival
1. Put the lamb into a food processor and pulse until finely chopped. Add the egg, mint leaves and coriander, a little ground coriander and cumin and season well. Process until finely chopped.
It's worth freezing herbs that you use regularly: mint, parsley, chives, and tarragon, for example. Wash and dry them before freezing whole in freezer bags, or chopped in ice cube trays covered with water. Tip the frozen cubes into a freezer bag and store for up to six months.
2. Using wet hands divide the mixture into eight small balls. Heat the oil in a saucepan and shallow fry the kofta for 2-3 minutes on each side.
3. Drain on kitchen roll and serve with a spoonful of Tzatziki with added chopped fresh mint and a tomato salad with basil or oregano leaves.
Recipe © courtesy of Love Food Hate Waste
Love Food Hate Waste aims to raise the awareness of the need for us to cut back on the amount of food we waste.
Since the campaign’s launch in 2007, research has shown that 1.8 million more households are now taking steps to reduce the amount of food they waste, preventing 137,000 tonnes of food being thrown away and saving £300 million a year. This has the same carbon impact as taking 100,000 return flights to Australia.
Find out more about the Real Food Festival.
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