Lamb And Courgette Kofta
|Courgettes||2 , finely grated|
|Sesame seeds||2 Tablespoon|
|Minced lamb||8 Ounce (250 Grams)|
|Spring onions||2 , finely chopped|
|Garlic||1 Clove (5 gm), crushed|
|Chopped mint||1 Tablespoon|
|Ground mixed spice||1⁄2 Teaspoon|
|Dried breadcrumbs||2 Tablespoon|
|Egg||1 , lightly beaten|
|Vegetable oil||2 Cup (32 tbs) (For Shallow Frying)|
|Lemon wedges||2 (To Garnish)|
Place the finely grated courgettes in a sieve and press down to extract as much liquid as possible.
Place the courgettes in a bowl.
Dry-fry the sesame seeds in a large frying pan for 1-2 minutes or until they are golden and release their aroma.
Add them to the courgettes, together with the lamb and all the remaining ingredients, except the oil and lemon.
Season liberally with salt and pepper.
Form the mixture into 20 small balls and shallow-fry in batches for 5 minutes, turning frequently until evenly browned.
Keep the koftas warm in a hot oven while you are cooking the rest.
Serve hot, garnished with lemon wedges.