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Ingredients
Method
- 400g minced lamb
- 1 grated onion
- 4 crushed garlic cloves
- 50g dried cherries, chopped
- 100g pine nuts, lightly toasted, chopped
- 1⁄2 tsp paprika
- 1⁄4 tsp allspice
- 1⁄2 tsp cumin powder
- 1 egg white, lightly whisked
- Small bunch of mint and parsley, chopped
- Salt and pepper
- 2 tbsp veg oil
- In a large bowl, mix together all of the ingredients (except the oil) to fully combine and season liberally with salt and pepper. With damp hands, shape into golf ball-sized meatballs.
- Heat the oil in a large pan, and then lightly fry the meatballs for around ten minutes, or until golden brown all over. Serve hot, with salads and flatbreads.
30 mins
12 as a canape
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