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Middle Eastern Lamb Koftas
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Middle Eastern Lamb Koftas

Middle Eastern Lamb Koftas

with Fattoush-Style Salad & Garlic Sauce

We've turned fattoush (Mediterranean bread salad) into a meal by topping it off with juicy lamb koftas, flavoured with a sweet and earthy ras el hanout spice mix. We've also swapped out some of the bread for extra veggies, which work wonderfully with the creamy garlic sauce.

Tags:
Over 30g protein
Calorie Smart
Allergens:
Egg
Almond
Gluten
Soja
Wheat
Sesamzaad
Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes
Cooking Time20 minutes
DifficultyMedium

Ingredients

Serving amount

1

Tomato

1

Cucumber

1

Roasted Almonds

1

Mini Flour Tortillas

1

Lamb Mince

1

Middle Eastern seasoning

1

Fine Breadcrumbs

1

Mixed Salad Leaves

1

Golden Goddess Dressing

1

Garlic Sauce

1

Mint

Not included in your delivery

olive oil

egg

1

honey

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Nutritional Values

Energy (kJ)2796 kJ
Calories668 kcal
Fat41.5 g
of which saturates10 g
Carbohydrate33.7 g
of which sugars9.4 g
Dietary Fibre10 g
Protein38.8 g
Sodium936 mg
The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Preheat oven to 220°C/200°C fan-forced. • Roughly chop tomato and cucumber. Roughly chop roasted almonds. Roughly chop mini flour tortillas (see ingredients). • Place tortilla pieces on a lined oven tray. Drizzle with olive oil, season generously with salt and pepper and turn to coat. • Bake tortilla chips until golden, 5-6 minutes. Set aside to cool slightly.

TIP: Keep an eye on the tortilla chips. You want them crisp, but not burnt!

2

• Meanwhile, in a large bowl, using damp hands, combine pork mince, middle Eastern seasoning, fine breadcrumbs (see ingredients), a pinch of salt and the egg. • Using damp hands, roll the mixture into koftas about 8cm long (three per person). Transfer to a plate. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook pork koftas, turning regularly, until browned, 10-12 minutes. • Remove pan from heat. Add the honey, gently turning koftas to coat.

TIP: Koftas are cooked through when no longer pink inside. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Meanwhile, in a large bowl, using damp hands, combine lamb mince, middle Eastern seasoning, fine breadcrumbs (see ingredients), a pinch of salt and the egg. • Using damp hands, roll the mixture into koftas about 8cm long (three per person). Transfer to a plate. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook lamb koftas, turning regularly, until browned, 10-12 minutes. • Remove pan from heat. Add the honey, gently turning koftas to coat.

TIP: Koftas are cooked through when no longer pink inside.

3

• In a medium bowl, combine mixed salad leaves, tomato, cucumber, tortilla chips and golden goddess dressing. Season to taste.

4

• Divide fattoush-style salad between bowls. Top with Moroccan-spiced pork koftas, spooning over any remaining glaze from the pan. • Drizzle with garlic sauce. Tear over mint and top with almonds to serve. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Divide fattoush-style salad between bowls. Top with Moroccan-spiced lamb koftas, spooning over any remaining glaze from the pan. • Drizzle with garlic sauce. Tear over mint and top with almonds to serve. Enjoy!

TIP: Koftas are cooked through when no longer pink inside.

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