Ingredients
Stuffed Olives
- × 250g Redefine Lamb Kofta Mix (defrosted)
- 1
- large pitted green olives
- 20–24
- fennel seeds, toasted and lightly crushed
- 1 tsp
- coriander seeds, toasted and lightly crushed
- 1 tsp
- fresh parsley, finely chopped
- 10g
- fresh mint, finely chopped
- 5g
- Cracked black pepper
Crumb Coating
- plain flour
- 50g
- soya cream
- 100ml
- panko breadcrumbs
- 100g
- Vegetable oil, for deep frying
Greek Herb Yoghurt Dip
- Greek yoghurt (or vegan Greek-style yoghurt)
- 200g
- extra virgin olive oil
- 15ml
- freshly squeezed lemon juice
- 15ml
- garlic clove, finely minced
- 1
- fresh dill, finely chopped
- 8g
- fresh mint, finely chopped
- 5g
- sea salt
- ¼ tsp
- Pinch freshly cracked black pepper
- Smoked paprika (optional)
To Finish
- capers
- 2 tbsp
- Vegetable oil, for frying
- Lemon wedges
Method
Prepare the Lamb Filling
In a bowl, combine the Redefine Lamb Kofta Mix with the toasted fennel seeds, toasted coriander seeds, parsley, mint and cracked black pepper. Mix well until evenly combined.
Stuff the Olives
Using your fingers or a small piping bag, carefully fill each olive with the lamb mixture, ensuring the cavity is filled. Gently press the filling into the olives so it is secure.
Crumb the Olives
Coat each stuffed olive in the flour, then dip into the soya cream and finally coat well in the panko breadcrumbs. Place onto a tray and chill for 10 minutes if time allows.
Make the Greek Herb Yoghurt Dip
Combine the Greek yoghurt, olive oil, lemon juice, garlic, dill, mint, salt and black pepper in a bowl. Mix until smooth and well combined.
Transfer to a serving bowl and finish with a drizzle of olive oil and a light dusting of smoked paprika, if using.
Cook
Heat the oil to 180°C. Deep fry the stuffed olives in batches for 3–4 minutes, until golden brown, crisp and the filling is cooked through.
In a separate small pan, fry the capers for 30–45 seconds until crisp. Drain on kitchen paper.
To Serve
Spread the Greek herb yoghurt onto a serving plate or serve in a bowl alongside the stuffed olives.
Finish with the crispy capers, fresh dill and mint, a drizzle of olive oil and a wedge of lemon for squeezing over just before eating.
Made with
Redefine Lamb Kofta MixView product →
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Vanessa