Ingredients

• 300g ground lamb
• 1 small onion, finely grated
• 2 cloves garlic, minced
• 20g fresh parsley, chopped
• 15g fresh mint, chopped
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 head cauliflower (approx. 400g)
• 1 large tomato, finely diced
• 1/2 cucumber, finely diced
• 3 tbsp extra virgin olive oil
• Juice of 1 lemon
• Salt and black pepper to taste

Instructions

1. To make the koftas, combine the ground lamb, grated onion, half the minced garlic, half the parsley, half the mint, cumin, coriander, salt, and pepper in a bowl. Mix thoroughly and form into 6–8 small oval patties.
2. Prepare the tabbouleh by grating the cauliflower or pulsing it in a food processor until it resembles a fine rice-like texture. Transfer to a large bowl.
3. Add the diced tomato, cucumber, the remaining parsley, remaining mint, and remaining garlic to the cauliflower. Toss gently to combine.
4. Dress the tabbouleh by drizzling with 2 tbsp of olive oil and the lemon juice. Season with salt and pepper, mix well, and set aside for the flavors to meld.
5. Heat the remaining 1 tbsp of olive oil in a large skillet or frying pan over medium-high heat. Carefully place the koftas in the pan and cook for 8–10 minutes, turning occasionally, until browned on all sides and cooked through.
6. Serve the hot lamb koftas immediately with the fresh and zesty cauliflower tabbouleh.

Tips & Substitutions

• Swap the protein: Try ground beef or turkey for a lighter or more budget-friendly option.
• Roast the cauliflower: For a nuttier flavor, lightly roast the cauliflower before making the tabbouleh.
• Make it ahead: The tabbouleh tastes even better after resting in the fridge for an hour, allowing the flavors to blend beautifully.

Nutrition

Approximate per serving: 1250 calories

• Fat: 92g
• Carbohydrates: 28g
• Fiber: 14g
• Protein: 78g

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