Lamb koftas with mango yoghurt sauce, flatbreads & pickles

• small head of red cabbage↗1

  finely shredded

• red wine vinegar↗3 tbsp tbsp
• caster sugar↗½ tsp ½ tsp
• vegetable oil↗3 tbsp tbsp

  for frying

• lamb mince500g g
• ground cumin↗2 tsp tsp
• ground coriander↗2 tsp tsp
• za'atar2 tsp tsp
• garlic cloves↗2

  finely grated

• red onion↗1

  finely grated

• Danone Skyr Plain Yoghurt↗200g g
• mango chutney3 tbsp tbsp
• soft wholemeal flatbreads or pittas↗4-6
• dill↗15g g

  leaves picked

• pickled red onions, pickled red chillies and olives↗

Step-by-step instructions

1. 1

   Start by lightly pickling the cabbage. Put the shredded cabbage in a bowl, add the red wine vinegar, sugar and a good pinch of salt and scrunch with your hands to coat, then set aside in the fridge.

2. 2

   Put all the ingredients for the koftas in a large bowl. Mix well with your hands, then shape into 14-15 round patties.

3. 3

   Mix the Danone Skyr Plain Yoghurt with the mango chutney and a pinch of salt, then set aside.

4. 4

   Pour 2 tbsp of the vegetable oil into a large frying pan on a medium heat. Once hot, lower the patties into the oil and cook on each side for 2-3 mins, or until just cooked through to keep them juicy.

5. 5

   When you’re ready to serve, warm the flatbreads, then spoon on some mango yogurt, the patties and pickles.