Delicious idea.
Source: Coles Magazine september 2016 - Page 44
Serves: 4 - Prep 30 mins (+30 mins chilling time) - Cooking 10 mins
Ingredients
500g Coles Australian Lamb Mince
1 small brown onion, coarsely grated
1 Coles Brand Australian Free Range Egg, lightly whisked
1 teaspoon ground allspice
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1 tablespoon olive oil
4 white soft wraps
Beetroot tabouli
500g pkt frozen broad beans, peeled
2 beetroots, peeled, cut into matchsticks
1 cup fresh mint leaves
1/2 cup fresh flat-leaf parsley leaves
2 tablespoons toasted pine nuts
2 tablespoons lemon juice
1 tablespoon olive oil
1 lemon, zested
Source: Coles Magazine september 2016 - Page 44
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| Image Source: Taste.com.au |
Serves: 4 - Prep 30 mins (+30 mins chilling time) - Cooking 10 mins
Ingredients
500g Coles Australian Lamb Mince
1 small brown onion, coarsely grated
1 Coles Brand Australian Free Range Egg, lightly whisked
1 teaspoon ground allspice
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1 tablespoon olive oil
4 white soft wraps
Beetroot tabouli
500g pkt frozen broad beans, peeled
2 beetroots, peeled, cut into matchsticks
1 cup fresh mint leaves
1/2 cup fresh flat-leaf parsley leaves
2 tablespoons toasted pine nuts
2 tablespoons lemon juice
1 tablespoon olive oil
1 lemon, zested
- Combine the lamb, onion, egg, allspice, cumin and cinnamon in a medium bowl. Season. Divide into 16 portions and roll into oval shapes. Place in the fridge for 30 mins to chill.
- Meanwhile, to make the beetroot tabouli, cook the beans in a saucepan of boiling water for 2 mins or until heated through. Refresh under cold running water. Place in a bowl with the beetroot, mint, parsley and pine nuts. Drizzle with lemon juice and oil and toss to combine. Sprinkle with lemon zest.
- Heat the oil in a large frying pan over medium heat. Cook the koftas, turning, for 6-8 mins or until golden brown and cooked through.
- Prepare wraps following packet directions and place on serving plates. Top with tabouli and koftas to serve.