Sabrina Ghayour’s lamb and mint kofte

These simple yet delicious little lamb 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.

Sabrina Ghayour lamb kofte
Kris Kirkham

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

1. 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.

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

3. 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.

4. Thread each lamb kofte on to a wooden skewer and serve with a bowl of the yogurt scattered with some mint for dipping.

Now buy the book with £7 off

Sabrina Ghayour recipesSimply: Easy Everyday Dishes by Sabrina Ghayour will be published by Mitchell Beazley on 20 August, price £26. To order a copy for £18.99 until 30 August go to whsmith.co.uk and enter the code YOUSIMPLY at the checkout. Book number: 9781784725167. For terms and conditions, see whsmith.co.uk/terms