Ingredients

Method

• 500 g lamb mince
• ½ red onion, grated
• 1 T coriander, roughly chopped
• 2 cloves garlic , finely chopped
• 1 lime, zested, plus extra to garnish
• Sea salt and freshly ground black pepper, to taste
• 1 T vegetable oil
• Woolworths high-heat deep-fry oil for deep-frying
• 3 Beauregard sweet potatoes, peeled and thickly sliced
• 4 pita breads, lightly panfried in butter
For the cabbage slaw, mix:
• ½ red cabbage, finely sliced
• 1 red onion, thinly sliced
• 1 T coriander, roughly chopped
• 2 T parsley, roughly chopped
• ¼ cup rice vinegar
• 2 limes, juiced
• 2 T extra virgin olive oil
• 1 grapefruit, segmented
• 1 lime, segmented
• Sea salt and freshly ground black pepper, to taste
For the yoghurt dip, mix:
• ½ cup plain yoghurt
• 2 discs feta, crumbled
• ¼ cucumber, roughly cubed
• Olive oil, for drizzling

Method

Ingredients

1. Preheat the oven to 180°C. Mix the lamb mince, onion, coriander, garlic, lime zest and seasoning and shape into small balls.
2. Heat the vegetable oil in a nonstick frying pan over a medium to high heat. Fry the balls until golden brown. Finish cooking in the oven for 5 minutes, or until cooked through.
3. Heat the high-heat deep-fry oil in a saucepan. Fry the sweet potato in batches, drain on kitchen paper and season with salt.
4. To assemble, fill the pitas with cabbage slaw, lamb balls and yoghurt dip. Serve with the sweet potato fries. Season to taste and finish with lime juice.

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