For the lamb kefte mix

• 1 kg lean minced lamb
• 5 g Anatolian spice
• 75 g fresh white breadcrumbs
• 1 egg, beaten
• 100 g spring onions, finely chopped
• 3 tbsp. freshly chopped mint
• 3 tbsp. freshly chopped flat-leaf parsley
• Sea salt and freshly ground black pepper
• olive oil for brushing

• Put the minced lamb, spice, breadcrumbs and egg into a large bowl and knead together well, as if making bread. Mix in the spring onions, mint and parsley. Season well with salt and plenty of pepper.
• Take equal size amounts of the mix 175 g (approx/each) and mould into oval patties.
• Place in an oiled griddle pan or under a medium-hot grill and cook for approximately 10 minutes, turning frequently.
• Serve the lamb kefte with minty yoghurt, made simply by combining the yoghurt and mint, with an onion and cabbage garnish on the side. Finish with a drizzle of ladolemono.