Warren discovered these delicious morsels at his favourite bar, Golden Dawn in Ponsonby. They make great party bites.
|70 g||Bulghur wheat (Main)|
|250 g||Lamb mince (Main)|
|1 medium||Beetroot, finely grated (Main)|
|½||Onions, finely chopped|
|2 cloves||Garlic, crushed with 1 tsp salt|
|1 handful||Chopped parsley, or use chopped dill|
|¼ tsp||Chinese five spice|
|1 drizzle||Olive oil, for frying|
|1 bowl||Tzatziki, to serve (see method below) (Main)|
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- Soak bulgur wheat in enough boiling water to just cover, and leave to soften and cook.
- Strain if necessary and add to a bowl with lamb mince, finely grated beetroot, finely chopped onion, the lemon zest, garlic, chopped parsley or dill, cumin, five spice and a grind of black pepper. Mix together well and chill.
- Roll mixture into small or medium-sized meatballs and fry in a little olive oil until coloured all over. Toothpick and serve with a fresh minty tzatziki.
Mix yoghurt with finely grated and strained cucumber, crushed garlic, fresh mint, lemon juice, salt and pepper.