CHEF’S TIP: If using chicken mince (which has no fat), add 30ml (2 T) water and 15ml (1 T) olive oil.
Makes approximately 40
Ingredients
- 250g (8 oz) lamb mince
- 250g (8 oz) beef mince
- pinch of minced garlic
- 15ml (1 tbs) tomato paste
- 15ml (1 tbs) seasoning salt
- 5ml (1 tsp) cumin
- 5ml (1 tsp) coriander
- pinch paprika
- 30ml (2 tbs) Italian parsley, chopped
- 15ml (1 tbs) olive oil
- 1 egg, lightly beaten
- coarse salt and black pepper
- For the Hummus Sauce:
- 250ml (1 cup) hummus
- 30ml (2 tbs) sun-dried tomato pesto
- 10ml (2 tsp) lemon juice
Method
- Mix all the ingredients together very well. Wet your hands and shape mince into small oval balls. Heat some olive oil in a frying pan. Lightly fry the mince balls on each side until browned. Place them in a preheated 180°C oven for about 8 minutes to cook them right through.
- For the Hummus Sauce:
- Stir all ingredients together. Serve with the kefta.