Lamb and Pinenut Koftas with Brazil Nut Hummus
This is a delicious Middle Eastern recipe, which has packed with beautiful flavours from nuts, spices and herbs! Ideal for parties and Sunday getherings.
Recipe and image reproduced with permission from http://nutsforlife.com.au/
Makes 4 serves
- 500g lamb mince
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- freshly ground black pepper
- 2 tablespoons (20g) toasted pinenuts
- 1/4 cup chopped flat leaf parsley
Brazil Nut Hummus
Makes 12 serves
- 1 cup (150g) toasted Brazil nuts, roughly chopped
- 400g can chickpeas, rinsed and drained
- 1 teaspoon ground cumin
- pinch garlic powder
- 1 tablespoon de-hulled tahini
- 2 teaspoons lemon juice
- 3/4 cup water
- Preheat oven to 180C. Line a baking tray with non stick baking paper.
- Place all the kofta ingredients in a large bowl. Mix with hands until fully combined. Shape into 8 oval sausage shapes and place on the baking tray. Spray with a little oil and bake until cooked through and golden.
- To make the Brazil nut hummus place all the ingredients in a food processor or blender and blend together until just smooth.
Serve koftas with Brazil nut hummus, salad and wholemeal pita. Keep in an air tight in the fridge for 4-5 days.
Nutritional Information (per serve for koftas)
|Total Fat (g)||23|
|Saturated Fat (g)||7|
|Dietary Fibre (g)||1|
Nutritional Information (per serve for hummus)
|Total Fat (g)||10|
|Saturated Fat (g)||2.|
|Dietary Fibre (g)||3|
This great finger food recipe is great for the whole family including any little ones at home (be aware it does contain nuts). It can be served as two koftas each for adults with ½ cup hummus or 1 kofta and ¼ cup hummus for kids. For a healthy main meal, it can be served with pita bread and salads.
Disclaimer: The above recipe meets Diabetes NSW nutrient criteria. However, the opinions expressed on http://nutsforlife.com.au/ do not necessarily reflect the views of Diabetes NSW.
Please note the serving size listed is to be used as a guide only. Consider your own individual nutrient and carbohydrate requirements and adjust the serving size as needed. If you are unsure of your requirements consult an Accredited Practising Dietitian for individualised advice.