In a large bowl, use your hands to work the onion and spices into the lamb mince, ensuring it is evenly spread throughout the meat. Cover and refrigerate for at least an hour (this is a good one to throw together in the morning before work so it’s ready to cook when you get home)

Remove from the fridge and shape the meat into koftas (appox 12), patties (approx 6) or meatballs (approx 30).

Heat a little oil in a heavy based pan and cook through, turning/rolling the meatballs regularly to keep a nice round shape and to give a nice colouration.

Set aside on a little paper towel to drain off any excess oil.

Pour into a communal bowl and serve with dipping bowls of Fresh Fodder Hommous and Tzatziki.

This is a great pass around dish at a party, perfect for an after school snack or great for a lazy, light Sunday dinner.

Koftas can be skewered and served up with a crisp green salad for a more formal meal, or load up the lamb patties onto toasted Turkish bread, lashed with Fresh Fodder Hommous and Tzatziki, lettuce and tomatoes.

Tip: For a twist on tradition, add in our Moroccan Carrot and Cashew Dip for a colour and flavour burst.