Scotch Lamb & Root Koftas
250g Scotch Lamb mince
1 tbsp olive oil, plus extra for frying
1 medium onion, peeled and finely chopped (about 65g)
65g parsnip, peeled and grated (about half a medium parsnip)
½ tsp ground cumin
½ tsp ground coriander
½ tbsp freshly ground black pepper
- Heat the oil in a frying pan over a medium heat and fry the onion and grated parsnip for 5 minutes until soft.
- Remove from the heat and tip into a food processor.
- Add the rest of the ingredients, apart from the oil and blitz until smooth.
- Carefully use your hands to form koftas by placing a heaped tablespoon of the mixture into your palm and closing your hands. (The koftas will have indents where your fingers meet making these easier for little ones to grip). You can wet your hands in cold water to make this easier if you wish.
- Fry in olive oil for 10 minutes, turning every couple of minutes to ensure they’re cooked evenly.
- Serve with strips of toasted pitta bread, crudités and some beetroot hummus.
NB: If you’re weaning with puree, simply blitz the cooked koftas in a food processor with the blade attachment or use a stick blender. You can add extra roasted vegetables if you wish. Portion into ice cube trays, freeze and then once frozen transfer into freezer bags.
NB: Cooked beetroot is sold in vacuum packs in the supermarket usually in the salad aisle.