Flavorful, juicy lamb koftas seasoned with Mediterranean spices, served alongside a refreshing and zesty cauliflower tabbouleh. A perfect low-carb, high-protein meal that is both satisfying and incredibly nutritious.
Ingredients
- 400g ground lamb
- 1 small onion, finely grated
- 2 cloves garlic, minced
- 5g ground cumin
- 5g ground coriander
- 15g fresh parsley, chopped (for koftas)
- 400g cauliflower, riced
- 100g cucumber, finely diced
- 100g cherry tomatoes, quartered
- 20g fresh parsley, chopped (for tabbouleh)
- 10g fresh mint, chopped
- 2 spring onions, finely sliced
- 60ml extra virgin olive oil
- 45ml fresh lemon juice
- Salt and black pepper to taste
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Instructions
- 1.In a large bowl, combine the ground lamb, grated onion, minced garlic, cumin, coriander, and 15g of chopped parsley. Season generously with salt and pepper. Mix well with your hands until just combined, but do not overwork.
- 2.Divide the mixture into 8 equal portions and shape each into a small sausage or oval patty. If you have time, refrigerate the koftas for 15-20 minutes to help them firm up.
- 3.To make the tabbouleh, place the riced cauliflower in a large bowl. Add the diced cucumber, quartered cherry tomatoes, 20g of chopped parsley, chopped mint, and sliced spring onions.
- 4.In a small jar or bowl, whisk together the 60ml of extra virgin olive oil, 45ml of lemon juice, salt, and pepper to create the dressing. Pour it over the cauliflower mixture and toss gently to combine. Set aside to let the flavors meld.
- 5.Heat 1 tablespoon of olive oil in a large non-stick skillet or griddle pan over medium-high heat. Cook the koftas for 8-10 minutes, turning occasionally, until browned on all sides and cooked through.
- 6.Serve the warm lamb koftas immediately with the fresh cauliflower tabbouleh on the side.
Nutrition Information
Why this recipe
This keto-friendly recipe is highly nutritious, providing high-quality protein and healthy fats from lamb. The cauliflower tabbouleh is a low-carb, fiber-rich alternative to grains, packed with vitamins and antioxidants from fresh herbs and vegetables.
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