Spiced meatballs with courgette and preserved lemon yoghurt

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

  1. Mix together ingredients (but not the oil), and shape into 20 patties.
  2. Heat frying pan on medium heat, add oil, then fry meatballs in batches of 6 to 8, until caramelised and cooked through.
  3. Sprinkle with sumac, and serve with a piquant tomato sauce and preserved lemon yoghurt

7B6CA6DD-470B-4ECD-AB15-F8C2065DCAC8.jpeg

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s