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Lamb and Pinenut Koftas With Brazil Nut Hummus

Makes 8 koftas

  • 500g lamb mince
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • freshly ground black pepper
  • 2 tablespoons (20g) toasted pinenuts
  • ¼ cup chopped flat leaf parsley

Brazil nut hummus – (Serves 12, makes 2 cups)

  • 1 cup (150g) toasted Brazil nuts, roughly chopped
  • 400g can chickpeas, rinsed and drained
  • 1 teaspoon ground cumin
  • pinch garlic powder
  • 1 tablespoon de-hulled tahini
  • 2 teaspoons lemon juice
  • ¾ cup water

Preheat oven to 180C. Line a baking tray with non stick baking paper.

Place all the kofta ingredients in a large bowl. Mix with hands until fully combined. Shape into 8 oval sausage shapes and place on the baking tray. Spray with a little oil and bake until cooked through and golden.

To make the Brazil nut hummus place all the ingredients in a food processor or blender and blend together until just smooth.

Serve koftas with Brazil nut hummus, salad and wholemeal pita.

Keep the hummus in an air tight container in the fridge for up to 4-5 days.

Serves 4

NUTRIENTS per serve (lamb kofta) – (140g per serve)

Energy 1320kJ, Protein 28g, Fat 23g (Saturated fat 7g), Carbohydrate 1g, Sugars 1g, Fibre 1g, Sodium 80mg

23g of nuts per serve

NUTRIENTS per serve (hummus) – (65g per serve)

Energy 570kJ, Protein 4g, Fat 10g (Saturated fat 2g), Carbohydrate 6g, Sugars 1g, Fibre 3g, Sodium 85mg

12g of nuts per serve of hummus


Pita bread and salad not included in the nutritional analysis

A serve of each provides 35g of nuts