Lamb Kofta Surprise (Gluten free)

By Fongolicious - November 14, 2011

Today at work we're raising money for the Cancer Council through an event called "Girls Night In". Where we each bring a plate for lunch, and money we would have spent on lunch goes towards Cancer Council for their research, prevention and support programs.

My contribution - Lamb Kofta - with a nice little surprise inside (it's just bocconcini) with a side of mix salad greens and tzatziki.

500g lamb mince
1 brown onion, chopped
1/4 cup chopped parsley
1 egg, lightly whisked
2 tsp oregano leaves
2 tsp ground cumin
1 clove minced garlic
2 tsp sumac
2 Tbsp falafel mix
1/4 cup almond meal/flour 
1 Tbsp olive oil
salt and pepper 
2 to 3 small bocconcini balls (diced into 1.5cm cubes)

1 cup natural yoghurt
1 small Lebanese cucumber (or half a med to large size), halved lengthwise, deseeded and finely chopped (can use a grater)
1 Tbsp fresh lemon juice (about 1/2 a medium sized lemon)
1 clove minced garlic
1 dash olive oil
salt to taste

In a mixing bowl combine all ingredients except for the bocconcini. Mix together thoroughly to ensure all ingredients are combined. I usually use my hands and squeeze the mixture through my fist to get an even texture. 

Cover bowl with cling wrap and set aside in fridge for an hour or more. This allows the flavours to marinate into the lamb. Meanwhile, make the Tzatziki.

Roll dessert-spoonful/table-spoonful of mixture into balls, press a cavity with your thumb into the ball and place a bocconcini cube. Close the cavity with the mince mixture, set aside. Repeat until you use up all the mince.

Heat a large well greased frying pan over medium-high heat. Cook meatballs in pan, be sure not to crowd the pan. Turn to brown, reduce heat and cover to cook for 5 minutes. Remove from heat and repeat with remaining balls. Then serve with tzatziki and salad greens.

Combine all ingredients in a bowl. Stir to mix through. Cover with cling wrap and place in fridge until ready to serve.

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