KOFTAS WITH FENNEL TZATZIKI

Ingredients

200 ml Greek yoghurt a small bunch mint leaves, picked and roughly chopped 150 g fennel bulb, grated 150 g small cucumber, grated 4 tbsp extra virgin olive oil 1/4 lemon, juiced 2 garlic cloves, crushed 2 spring onion, finely chopped a pinch salt 60 ml olive oil 2 tbsp lemon, zested a small bunch fresh mint leaves, picked and roughly chopped 2 tsp smoked paprika a small bunch coriander, chopped 2 tsp ground cumin 1 onion, grated

Cooking Instructions

In a large bowl, mix all the kofta ingredients, apart from the olive oil, with your hands until well combined. Test the seasoning by frying a small ball of the mince mixture and tasting it once cooked through.Shape the mince mixture into small, slightly flattened sausage shapes, about half the size of your palm. Cover and chill for 30 minutes.To make the tzatziki, mix 1 teaspoon of salt with the grated cucumber and leave it in a sieve with a bowl underneath to collect the moisture.In a small bowl, mix the remaining ingredients, apart from the extra virgin olive oil.Squeeze as much liquid out of the cucumber as possible to avoid a watery tzatziki, then stir the cucumber through the yoghurt mixture.To braai the koftas, thread the sausages carefully onto skewers and grill until cooked through.Alternatively, preheat the oven to 180°C.Heat the olive oil in a large frying pan and fry the kofta sausages in batches for about 2 minutes on each side until browned. Transfer them to a baking tray and cook them in the and cook them in the coven for about 10 minutes until cooked through.Drizzle the tzatziki with the extra virgin olive oil and serve with the hot koftas. 500 g lamb mince

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