Warren Elwin’s small plates are best shared around the table — Greek style
|500 g||Lamb mince (Main)|
|1||Red onion, small, grated|
|1 Tbsp||Mint, chopped|
|1 Tbsp||Oregano, chopped|
|1 tsp||Dried thyme|
|¼ tsp||Smoked paprika|
|¼ tsp||Cayenne pepper|
|¼ tsp||Nutmeg, grated|
|¼ cup||Breadcrumbs, fresh|
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- Mix lamb mince with onion, mint, oregano, and dried thyme. Add cinnamon, smoked paprika, cayenne pepper and grated nutmeg. Add breadcrumbs, egg, the zest of a lemon, some salt and pepper and mix together well with your hands.
- Chill the mixture for at least half an hour, then form into torpedo-shaped meatballs, lightly floured, on the ends of skewers.
- Grill in a hot oven, a grill pan or on the barbecue and serve with tzatziki orladolemono sauce.