Lamb koftas with mango yoghurt sauce, flatbreads & pickles

Ingredients

For 4 servings

• •1 small head of red cabbage finely shredded
• •3 c. à soupe red wine vinegar
• •0.5 c. à café caster sugar
• •3 c. à soupe vegetable oil for frying
• •500 g lamb mince
• •2 c. à café ground cumin
• •2 c. à café ground coriander
• •2 c. à café za'atar
• •2 garlic cloves finely grated
• •1 red onion finely grated
• •200 g Danone Skyr Plain Yoghurt
• •3 c. à soupe mango chutney
• •4 -6 soft wholemeal flatbreads or pittas
• •15 g dill leaves picked
• •pickled red onions, pickled red chillies and olives

Method

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.