Kofta with tzatziki

“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


• 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.

We live in a world where facts and fiction get blurred
In times of uncertainty you need journalism you can trust. For 14 free days, you can have access to a world of in-depth analyses, investigative journalism, top opinions and a range of features. Journalism strengthens democracy. Invest in the future today. Thereafter you will be billed R75 per month. You can cancel anytime and if you cancel within 14 days you won't be billed. 
Subscribe to News24