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Meat
Slow Braised Beef in Red Wine with Puy Lentils
Beef Tsimmes
Cheers for Chuck
Citrus Cottage Pie with Golden Mash
Cochin Cholent
Dafna
Hungarian Lamb & Lentil Stew
Lamb & Leek Koftas
Lamb Stuffed Lamb Breasts
Lamb Stuffed Vine Leaves
Moroccan Lamb
Spicy Lamb with Lentils
Salami, Mushroom Open Tart
Stuffed Popadoms
(c)2005 Copyright Anne Luder, you are welcome to print out a copy for your own personal use, for all other uses please contact me first.
Serves 6 - allowing 5 patties each
Excellent with a spicy tomato sauce and go down well with kids or if you want serve them with a little tehina inside a large lettuce leaf.
750g (1½lb) leeks, cleaned,
500g (1lb) minced lamb
75g (3oz) chickpea or soya flour
2 eggs
2 tablespoons hyssop or mint or oregano or mixture of these
Seasoning
½ tsp cumin seed crushed (optional)
Oil for frying
2 eggs beaten for coating koftas
Fine cornmeal or polenta for coating koftas
Dice the leeks as small as you can (food processors make this easy.
Mix the leeks, minced lamb, chickpea flour and herbs/spices together, now season.
Shape into small golf balls and flatten slightly.
Dip each patty in polenta or corn meal then it egg (YES I know that seems the wrong way round but it isn't). Fry until golden. This should make 30 patties about the size of a falafel.
Keep warm in a hot oven.