Ingredients

• 140g/5oz wheatgerm
• 250g/10½oz lean lamb mince
• 1 free-range egg
• 1 onion
• finely chopped
• 1 tbsp pine nuts
• finely chopped
• 2 tbsp finely chopped fresh parsley
• 1 tsp olive oil
• for frying
• 1 red chilli
• seeds removed and finely chopped
• 1 tbsp finely chopped fresh mint
• 1 tbsp finely chopped fresh parsley
• 1 tbsp finely chopped fresh coriander
• 1 clove garlic
• crushed
• ½ tsp ground cumin
• 200g/7oz low-fat Greek-style yoghurt

Directions

• Place the wheat germ into a large bowl and cover with cold water. Leave to stand for ten minutes
• then drain and pat dry with kitchen towels to remove excess water.
• Place the wheat germ
• lamb mince
• egg
• onion
• pine nuts and parsley into a large bowl and mix together well. Roll small lumps of the lamb mixture into small balls
• the size of a golf ball and place onto a greased baking sheet
• cover with cling film and place into the fridge to chill for 30-45 minutes.
• Meanwhile
• for the spiced yoghurt
• place the chilli
• mint
• parsley
• coriander
• garlic
• cumin and yoghurt into a clean bowl and mix thoroughly.
• Heat a tablespoon of oil in a large frying pan over a medium heat. Add the kofta balls and fry
• turning regularly
• until browned and cooked all the way through.
• To serve
• divide the hot kofta balls between three plates and top with a dollop of the spiced yoghurt.