Flavorful Mediterranean lamb koftas seasoned with fresh mint and spices, served alongside a refreshing and vibrant grain-free cauliflower tabbouleh. A perfectly balanced and satisfying Paleo meal.
*Image is for illustration purposes and may differ from the actual recipe (AI generated).
Ingredients
- 500g lamb mince
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 15g fresh parsley, chopped
- 15g fresh mint, chopped
- 5g ground cumin
- 5g ground coriander
- 1 medium head cauliflower (approx. 500g)
- 2 large tomatoes, diced
- 1 cucumber, diced
- 30g fresh parsley, for tabbouleh
- 30g fresh mint, for tabbouleh
- 60ml fresh lemon juice
- 45ml extra virgin olive oil
- Salt and black pepper to taste
Instructions
- 1.To make the tabbouleh, cut the cauliflower into florets and pulse in a food processor until it resembles fine grains. Transfer to a large bowl.
- 2.Add the diced tomatoes, cucumber, and finely chopped parsley and mint to the cauliflower. Drizzle with 30ml of olive oil and all the lemon juice. Season with salt and pepper, toss to combine, and set aside.
- 3.In a separate bowl, combine the lamb mince, finely chopped onion, minced garlic, 15g each of chopped parsley and mint, cumin, and coriander. Season generously with salt and pepper.
- 4.Mix the lamb mixture thoroughly with your hands. Divide and shape it into 8-12 small, oval koftas.
- 5.Heat the remaining 15ml of olive oil in a large skillet or grill pan over medium-high heat.
- 6.Cook the koftas for 8-10 minutes, turning occasionally, until browned on all sides and cooked through.
- 7.Serve the hot lamb koftas immediately with the fresh cauliflower tabbouleh on the side.
Nutrition Information
Why this recipe
This recipe is packed with high-quality protein from lamb for muscle support. The grain-free cauliflower tabbouleh is a low-carb alternative rich in fiber, vitamins C and K, and antioxidants from fresh herbs, supporting digestive and immune health.
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