Lamb & mint kofte

These kofte really are pleasingly straightforward and a recipe that I’ve made many times since coming back from that trip

These simple yet delicious little kofte are based on something I tasted in a restaurant in the city of Antioch in southern Turkey and make use of dried mint – a wonderfully versatile ingredient. These kofte really are pleasingly straightforward and a recipe that I’ve made many times since coming back from that trip.

Makes about 20

500g minced lamb

1 onion, minced in a food processor and drained of any liquid, or very finely chopped

2 tbsp dried mint

2 eggs

generous amount of Maldon sea salt flakes and freshly ground black pepper

vegetable oil, for frying

To serve

greek or natural yogurt

chopped fresh mint leaves

Put all the main ingredients, except the vegetable oil, into a large mixing bowl and, using your hands, work them together really well, pummelling the meat mixture for several minutes into a smooth, even paste.

Take golf-ball-sized amounts of the mixture to shape into round patties, about 20 in total.

Heat a large frying pan over a medium-high heat. Once hot, drizzle in a little vegetable oil and cook the patties in batches for 3-4 minutes on each side until browned on both sides and cooked through.