Lamb Koftas with Sweet Potato Wedges
For home cooking or Barbecue
450g lamb mince
1 pinch chilli flakes
1 tsp cumin powder
2 tsp coriander powder
2 cloves of garlic crushed or grated
50g mint leaves chopped
50g chives chopped
Salt to season
Mix all ingredients together in a bowl. Cook a small piece to check the seasoning. Divide the mixture into 10 pieces. Roll into cylinder shape between the palm of your hand and the chopping board. Put two on each skewer. Allow to rest in the fridge for twenty minutes.
Spray or brush with oil and cook on a pan or grill on your BBQ.
Serve with minted yoghurt by mixing some chopped mint leaves through natural yoghurt.
To make the sweet potato wedges: simply boil your sweet potatoes until just cooked and allow to cool. This can be done the day before. Peel the sweet potatoes and cut into wedges. Lay out on a roasting tray, spray or brush with oil, sprinkle liberally with cajun seasoning and roast in the oven or place on your BBQ with the lid down.