Make... Blended Mushroom and Lamb Kofte Wraps
As we’re cooking at home much more this year and looking for new ways to add more nutrition to our diets, it comes as no surprise that locally-grown mushroom sales are up 22 per cent. Not only do mushrooms add more flavour to our meals, they are also packed full of nutritional goodness. They are naturally low in calories and fat, as well as a source of Vitamin B and Folic Acid which contribute to the normal function of the immune system and help to boost energy levels. For tasty recipe inspiration, visit www.justaddmushrooms.ie or on social media @JustAddMushrooms – and try this tasty recipe out!
Prep Time: 15 mins
Cooking Time: 25 mins
Serves 4
Ingredients
200g mushrooms
300g lamb mince
1 egg, lightly beaten
2tbsp breadcrumbs
2tbsp ground cumin
1tsp chilli powder
1tsp smoked paprika
2tbsp ground coriander
3tbsp chopped parsley
250g wholemeal flour
175ml water
1 tbsp olive oil
250g Greek-style yoghurt
1 clove of garlic
1 tbsp dried mint
Salt and pepper to season
Fresh coriander to serve
Method
Blitz the mushrooms in a food processor until finely chopped then mix with the lamb, egg, breadcrumbs, spices and herbs.
Shape into 12 sausages and thread onto skewers. Leave in the fridge while you prepare the bread and garlic raita.
Mix the yoghurt with the garlic, mint and a pinch of salt and pepper and put in a serving bowl.
In another bowl, mix together the flour, water and a tablespoon of olive oil and knead until you have a dough.
Divide into eight balls and roll out into circles. Heat a sauté pan and when hot cook each flatbread until lightly charred on each side. Keep warm, wrapped in foil or a tea towel while you cook the kofte.
Cook the lamb kofte under a hot grill or on a griddle pan until browned all over.
Serve immediately with the breads and raita and a good handful of chopped coriander.