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Deep-fried poached eggs with chakalaka

30 minutes

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3 hours

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40 minutes

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Sweet potato-and-coconut cake with date “butter”

1 hour 40 minutes

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25 minutes

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5 minutes

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10 minutes

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1 hour

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15 minutes

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Roast beetroot and pumpkin seed salad

1½ hours

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Parsnip soup with sour cream and spiced crunchy chickpeas

1 hour

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Lamb meatball gyros with cabbage slaw and yoghurt dip

20 minutes

Lamb meatball gyros with cabbage slaw and yoghurt dip

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 40 minutes

Cooking Time 20 minutes

Ingredients

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

Preheat the oven to 180°C. Mix the lamb mince, onion, coriander, garlic, lime zest and seasoning and shape into small balls.
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.
Heat the high-heat deep-fry oil in a saucepan. Fry the sweet potato in batches, drain on kitchen paper and season with salt.
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.

Browse more lamb recipes here.

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Chocolate mousse breakfast dessert

Deep-fried poached eggs with chakalaka

Oven-dried strawberries

Tamatiesmoor

Sweet potato-and-coconut cake with date “butter”

Roast baby turnips

Fried noodle and egg salad

Marinated corn chunks with chilli

Korean chicken under a brick with radish-and-nectarine slaw

Balsamic, chilli, tomato and red pepper soup

Roast beetroot and pumpkin seed salad

Parsnip soup with sour cream and spiced crunchy chickpeas

Lamb meatball gyros with cabbage slaw and yoghurt dip

Lamb meatball gyros with cabbage slaw and yoghurt dip

Ingredients

Method