Haggis Koftas with Yoghurt & Mint

Name: Haggis Koftas with Yoghurt & Mint
Yield: Makes 4 Portions
Cuisine: British
Ingredients: 8 bamboo skewers, soaked in water overnight (this stops them burning); 1 small bunch of mint, shredded; Salt and freshly ground black pepper; 1 egg; 1 teaspoon ground cumin; 2 teaspoons dried chilli flakes; 2 onions; 1 small bunch of flat-leaf parsley, shredded; 6 garlic cloves, crushed; 450 g (1 lb) haggis; 500 g (1 lb 2 oz) lamb mince; Oil for brushing; 200 g (7 fl oz) Greek yoghurt; ½ cucumber, diced

Preparation info

Makes
4
Portions

Difficulty
Easy

Appears in

Gary Maclean's Scottish Kitchen

By Gary Maclean

Published 2022

About

This recipe helps add seasoning and moisture to the dish; I always use haggis in every kofta that I make. These are great cooked on the barbeque or simply in the oven.

Ingredients

2 onions
6 garlic cloves, crushed
1 small bunch of flat-leaf parsley, shredded

Europe
United Kingdom
Starter
Scotland
Gluten-free

Method

Your first task is to grate your onions, then add to a bowl with the garlic and parsley.
Mix in the lamb mince and the haggis.
Next, add the chilli flakes, ground cumin, egg, 1 teaspoon of salt and some freshly ground black pepper.
Mix together with your hands until the mixture has bound together.
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