Kofta with tzatziki

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“When my mother’s sister Aunt Tilly passed away, the family made a special recipe book full of all our favourites, including kofta, and anecdotes to remember her by. The kofta almost never make it to the table – they’re so good,” says Ramona.

Makes about 18

Preparation time: 20 minutes, plus 1 hour standing and 2 hours cooling time

Cooking time: 15 minutes

• 500g lean minced meat

• 1 large onion, finely chopped

• 1–3 garlic cloves, finely chopped

• ¼ teaspoon ground ginger or 1cm knob, peeled and chopped

• 3 slices of bread, crumbed

• about 60ml flat-leaf parsley, chopped

• about 30ml fresh mint, chopped

• fresh chilli, chopped (optional)

• oil for shallow-frying

TZATZIKI

• 1 large cucumber, finely grated

• 1 garlic clove, finely chopped

• 250ml thick plain yoghurt

• 10ml finely chopped mint

• juice of 1 lemon

• a drizzle of olive oil

1 Make the tzatziki Grate the cucumber and add 1 teaspoon of salt. Allow to sit in a colander for about 1 hour to reduce the water content. Press out excess moisture and mix with the rest of the ingredients. Refrigerate for 2–3 hours before serving.

2 Make the kofta Mix all the ingredients, except the oil, in a food processor. Roll into small balls with wet hands then shallow-fry in olive oil in batches until golden-brown all over. Drain on paper towel then serve with tzatziki and extra lemon wedges.

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