Ingredients
500g minced pork (or turkey)
1 large courgette, coarsely grated
50 g spring onions, thinly sliced
2 tbsp chopped mint
2 tbsp chopped coriander or parsley
2 garlic cloves, crushed
1 tsp ground cumin
1 tsp sea salt
1/2 tsp ground black pepper
1/2 tsp cayenne pepper or chilli flakes
1 medium free-range egg, beaten
Sunflower oil for cooking
Sumac, for sprinkling over meatballs
200 g thick Greek yoghurt, mixed with 1 chopped preserved lemon (pips removed)
Method
- Mix together ingredients (but not the oil), and shape into 20 patties.
- Heat frying pan on medium heat, add oil, then fry meatballs in batches of 6 to 8, until caramelised and cooked through.
- Sprinkle with sumac, and serve with a piquant tomato sauce and preserved lemon yoghurt