Lamb Koftas with Tzatziki Sauce
- Prep Time: 60 minutes
- Cook Time: 30 minutes
- Serving: 4
Nutrition facts (per portion)
- Calories: 585kcal
- Fat Content: 32g
- Protein Content: 29g
- Salt : 1g
- Sugar Content: 10g
- Potassium: 769mg/ 20mmol
- Phosphate: 12mmol / 371mg
Lamb Koftas with Tzatziki Sauce
Ingredients
- lamb - 500g / 20oz minced (your butcher can assist you with this)
- onion - 1 medium (150g / 6oz), finely chopped
- garlic - 2 cloves, crushed
- fresh coriander - 1 tablespoons of finely chopped
- olive oil - 1 tablespoon
- black pepper - 1 level teaspoon, freshly ground
- pitta bread - 4 pockets
- Tzatziki Sauce
- sour cream - 300mls / 10 fluid ounces
- cucumber - ½, grated
- garlic - 1 clove, crushed
- mint - 2 tablespoon, finely chopped
- Fresh Salad (per serving)
- lettuce - 3 leaves
- cucumber - 2 slices
- tomato - 1 slice
- red onion - 1 slice
Instructions
- To make the lamb koftas, put all the ingredients into a large bowl and mix well.
- Season with freshly ground black pepper.
- Shape the mixture into 16 balls, each about the size of a golf ball.
- Cover the lamb koftas with clingfilm and place in the fridge to set for 1 hour.
- Add 1 tablespoon of olive oil to a frying pan and place over a medium heat.
- Brown the lamb koftas on all sides then allow to cook for a further 6-8 minutes.
- While the lamb is cooking make the tzatziki sauce. Place all the ingredients in a bowl and stir to combine. Allow the sauce to chill in the fridge prior to serving.
- Ensure lamb koftas are cooked thoroughly prior to serving.
- Serve the lamb koftas in pitta bread pockets, with the tzatziki sauce and fresh salad.
- Ensure all salad vegetables are thoroughly washed prior to serving.
Per portion
- this dish provides 3 protein exchanges (allowances) and 2 vegetables portions.
- Check your daily allowances to see if you have enough remaining for this dish
Some advice from the Kidney (Renal) Dietitians:
‘A tasty kidney friendly light or main meal option to be enjoyed at any time of the year'