Lamb Koftas filled with vegetables and fibre.
Lamb Koftas are so versatile because they are easy to make and freeze really well. They go perfectly with a salad, or some warm roast vegetables. Being gluten free is a bonus. It’s so hard sometimes to find a new gluten free recipe that all the family will love. Lamb mince is easy to find in your local supermarket or butcher. There’s no added salt, because the feta has all the flavour you need. Spinach is abundant in my garden at the moment, but you can replace it with chard or broccoli.
Rolled oats are processed to a breadcrumb consistency, and then used as the glue to hold the lamb koftas together. I always have a container of processed rolled oats on hand. They add so much more prebiotic fibre than ordinary breadcrumbs or flour.
Feta is an amazing cheese which has so many uses. My favourite is in burgers or sausage rolls, meat filled or vegetarian! I use the softer Danish style feta because it mixes into the rest of the ingredients so well. But you can get a harder Greek feta if you prefer.
I made my lamb koftas in the air fryer. It eliminates the need for oil to pan fry them. And there’s less washing up! If you’re like me, washing up is the bane of the cooking process!
Lamb Koftas with spinach and feta
- mixing bowl
- air fryer* or can be baked on a tray in oven
- 500 grams lamb mince
- 100 grams feta
- 1/4 cup pine nuts
- 3/4 cup rolled oats processed
- 180 grams spinach wilted and chopped
- Place all ingredients into a mixing bowl and combine thoroughly. Works best if you get in with your hands and mix!
- Shape into 12 even sized logs.
- Heat air fryer to 180C, and cook 6 koftas for 9 minutes, then repeat with other 6.Or heat oven to 180C and place them on a tray and bake for 20 minutesNo need for any spray oil.