Lamb Kofta on White Bean Puree
These gorgeous little meatballs are also fabulous served as a snack with toothpicks and bowls of yoghurt and harissa for dipping.
Serves 6–8
Recipe by Claire Aldous
Photography by Manja Wachsmuth
From issue #77
ingredients
White bean purée
400-gram tin cannellini beans, drained and rinsed ...
Method
White bean purée: Place all the ingredients in a food processor, season with salt and pepper and blend until smooth. Set aside.
Lamb kofta: Put all the ingredients in a large bowl and season generously with salt and pepper. Mix ...
