Lamb Koftas With Rustic Tabbouleh - cooking recipe

Ingredients

None None FOR THE TABBOULEH
1/3 cup bulgur wheat
1 cup loosely packed flat-leaf parsley, coarsely chopped
1/2 cup loosely packed mint, coarsely chopped
7 oz cherry tomatoes, quartered
1 small cucumber, quartered lengthwise and sliced
3 None green onions, sliced
2 tbsp lemon juice
2 tbsp extra-virgin olive oil
None None FOR THE LAMB KOFTAS
1 1/3 lbs ground lamb
2 cloves garlic, finely chopped
1 tsp ground cumin
1/2 tsp ground coriander
1 tbsp coarsely chopped mint
2 None green onions, sliced
1/3 cup breadcrumbs
1/3 cup club soda
1/4 tsp salt flakes
1/2 tsp ground while pepper
1 1/2 tbsp olive oil
None None Pita bread and tzatziki, to serve

Preparation

For the tabbouleh, place bulgur wheat and 2/3 cup boiling water in small bowl. Cover with plastic wrap. Let stand for 30 mins.
Toss parsley, mint, tomatoes, cucumber, onions, lemon juice and oil in a large bowl. Season with salt and black pepper. Cover and refrigerate until bulgur wheat is ready.
Meanwhile, for the koftas, combine ground lamb, garlic, cumin, coriander, mint, onions, breadcrumbs, club soda, salt and pepper in a large bowl. Roll into 12 patties and place on a tray.
Heat oil in a large skillet on medium-high heat. Cook koftas in batches for 3-4 mins each side, until cooked through.
Drain bulgur wheat and add to salad; toss to combine. Serve with koftas, pita bread and tzatziki.