NZ Lebanese Lamb Koftas

Name: NZ Lebanese Lamb Koftas with Quinoa Tabbouleh and Mint Yoghurt
Yield: 2
Cuisine: Middle Eastern
Ingredients: 1 packet Tri Colour Quinoa; Lamb Mince; 1 Tomato; 1 sachet Vegetable Stock; 1 packet Pine Nuts; 1 Parsley; 1 Carrot; 3 Garlic; 1 packet Fine Breadcrumbs; 1 Lemon; 1 packet Greek-Style Yoghurt; 1 sachet Chermoula Spice Blend

with Quinoa Tabbouleh and Mint Yoghurt

Get up to $175 off

Allergens:

Tree nuts

•Gluten

•Wheat

•Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

Tri Colour Quinoa

Lamb Mince

Tomato

1 sachet

Vegetable Stock

1 packet

Pine Nuts

(Contains: Tree nuts; May be present: Gluten, Milk, Tree nuts, Sesame, Soy. )

Parsley

Carrot

Garlic

1 packet

Fine Breadcrumbs

(Contains: Gluten, Wheat; )

Lemon

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

1 sachet

Chermoula Spice Blend

Nutrition Values

Calories141 kcal

Energy (kJ)589 kJ

Fat2.5 g

of which saturates1.2 g

Carbohydrate21 g

of which sugars7.5 g

Dietary Fibre5.4 g

Protein5.3 g

Sodium516 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

Finely chop the garlic (or use a garlic press). Rinse the tri-colour quinoa well. In a medium saucepan, heat a drizzle of olive oil over a medium-high heat. Once hot, add 1/3 of the garlic and fry for 1 minute or until fragrant. Add the quinoa, water, and crumbled vegetable stock (1/2 cube for 2 people / 1 cube for 4 people). Bring to the boil, then reduce the heat to medium and simmer for 15 minutes, or until tender. If any liquid remains, drain then return to the pan. Set aside uncovered to cool.

While the quinoa is cooking, finely chop the tomato and cucumber. Pick and finely chop the mint leaves. Zest the lemon (see ingredients list) to get a good pinch, then slice into wedges.

In a large bowl, combine the lamb mince, pine nuts, remaining garlic, chermoula spice blend, salt, egg and fine breadcrumbs. Using damp hands, shape the lamb mixture into 6cm long and 2.5cm thick sausages and place on a plate. You should get 4 koftas per person.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the koftas and cook, turning regularly, for 8-10 minutes or until browned and cooked through.

Whilst the koftas are cooking, in a small bowl, combine the Greek yoghurt, 1/2 the mint and a good squeeze of lemon juice. Season to taste with salt and pepper. Add the tomato, cucumber, lemon zest and the remaining mint to the saucepan with the quinoa and stir to combine.

Divide the quinoa tabbouleh between plates and top with the Lebanese koftas. Dollop over the mint yoghurt.