Greek Kofta Low Carb

Lamb Kofta RS CC

Greek Lamb Kofta

  • Servings: 10
  • Difficulty: Easy
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Lamb Kofta is so easy to make and can be prepared and cooked the day before. Served with a fresh Greek Salad and Tzatziki it’s a fantastic dinner to have on a hot summer’s night. You can serve them straight away or they also keep well in the fridge for 2-3 days. If you would like to keep some on hand in the freezer for a quick reheat, just make sure they are fully chilled before poping in the freezer. Defrost overnight in the fridge or microwave till defrosted and fully heated through. 



  • 500g lamb mince
  • 1/4 bunch mint leaves finely chopped
  • 1/4 bunch fresh coriander leaves finely chopped
  • 1tsp salt
  • 1 tbsp Kafta Spice mix
  • 1/2 tsp minced garlic
  • 1 tsp onion powder
  • 1/4 cup almond meal
  • 1 egg
  • 1 tbsp Olive Oil for frying


Lamb Kofta Ing RS CC


  1. Put all the ingredients into a bowl and mix thoroughly with your hands till well combined. 
  2. Split mixture into half and divide each half into 5 pieces per half. Shape the mix with your hands into meatballs and then flatten into ovals.
  3. Preheat the frying pan with the olive oil on medium to high heat. Add the Kofta’s to the pan and fry on all sides till browned and fully cooked through.



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