I've seen a lot of reels of mince being squished onto wraps and fried. My teens love kofta so I thought I'd give it a go. The benefit of squishing the mince onto wraps means they don't take much cooking, and kids can cook their own without fear of serving themselves raw meat. The only problem with feeding a family is that you can only cook one tortilla at a time, unless you have an array of frying pans.
Serves 4
500g lamb or beef mince
1 small onion, peeled and grated
3 cloves of garlic, peeled and crushed
1 tbsp ras el hanout or harissa
30g fresh coriander or parsley, finely chopped
4 medium flour tortillas
Sunflower oil for frying
4 tbsp greek yoghurt
1/2 tsp lemon juice (optional)
1 tbsp tahini paste (optional)
1/8th wedge of red or green cabbage, thinly sliced
1/2 red onion, peeled and thinly sliced
1 tbsp apple cider or white wine vinegar
Chilli sauce to serve
Mix the mince, grated onion, 2 of the crushed garlic cloves, chosen spices, and the herbs together. Cover and chill for 1-24 hours.
When ready to cook, scrunch the cabbage and onion together with a pinch of salt and a tablespoon of vinegar and leave to one side.
Mix the last remaining crushed clove of garlic into the yoghurt together with the tahini and lemon juice if using, and leave to one side with the cabbage salad.
Weigh the flavoured mince and divide into 4. Squish one quarter of the mince onto one side of a tortilla.
Preheat a pancake pan or shallow frying pan over a medium heat and brush with oil.
Place the tortilla meat side down onto the hot pan. Cook for 3-4 minutes until the mince is browned.
Flip over with a fish slice and slide onto a plate. Add a quarter of the garlic yoghurt and cabbage, and chilli sauce to taste. Roll up and tuck in.
No comments:
Post a Comment