Lamb-and-bulgar wheat koftas

• 200 g bulgur wheat, cooked
• 500 g lamb mince
• 2 t Woolworths Morrocan rub
• 2 T mint, chopped
• 100 g feta, crumbled into ½ cm pieces
• 3 T olive oil

Preheat the oven to 180°C.

Mix all the ingredients except the olive oil. Shape into 2 cm balls, then chill for 30 minutes.

Heat the oil in a cast-iron pan and fry the meatballs in batches until golden.

Place on a baking tray and bake for 5 minutes. Serve with the butter bean mash and caponata or fattoush salad.

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