10 mins
30 mins
Serves 6
Ingredients
Pickled Carrots:
- 1/2 large carrot
- 1/3 cup cider vinegar
- 1 tsp salt
- 1 tsp granulated sugar
Lettuce Wraps:
- 1 1/2 cups lamb meatball mixture
- 6 large Boston lettuce leaves
- 1/2 pkg (200 g pkg) crumbled feta cheese
- 1/4 cup finely chopped fresh parsley
- 2 tbsp finely chopped fresh mint
Instructions
Pickled Carrots:
- Using vegetable peel, peel carrot into ribbons. Toss with vinegar, salt and sugar. Let stand for 15 to 20 minutes or until lightly pickled.
Lettuce Wraps:
- Preheat broiler. To make koftas, thread lamb meatball mixture evenly onto 6 large metal or soaked bamboo skewers. Place on broiler rack; broil for 5 to 8 minutes or until golden brown and cooked through.
- Remove koftas from skewers; serve in lettuce wraps with feta, pickled carrots, parsley and mint.
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Tips
Alternatively, grill koftas on greased grill preheated to medium heat; pan-fry in large skillet or roast in 450°F (230°C) oven on lightly greased baking sheet for 8 to 10 minutes or until golden brown and cooked through.
Tips for Zero Food Waste
Tips for Zero Food Waste
Boston lettuce: Make a simple salad with lettuce, carrot pickling liquid, garlic, olive oil, and any leftover herbs.
Mint: Pour boiling water over mint and sliced lemon. Steep and sweeten with sugar for a simple tea. Or mix with gin and sparkling water for a refreshing cocktail!
Nutritional Analysis
Calories: 150kcalCarbohydrates: 3gProtein: 11gFat: 10gCholesterol: 55mgSodium: 840mgFiber: 1gSugar: 2g