PEK Kofte with Garlic Yoghurt and Wraps

• Serves 4
• Cooking Time 10-15 minutes
• Preparation Time 15 minutes

Ingredients

• 2 tins of PEK, grated
• 1 small red onion, finely chopped
• 1 handful of fresh mint, finely chopped
• 1 handful of fresh coriander, finely chopped
• 1 tsp of cumin and paprika
• ½ tsp of ground cinnamon
• For the garlic yoghurt:
• 1 200g tub of fat-free greek style natural yoghurt
• 1 garlic clove, crushed
• 1 handful each of chopped fresh mint and fresh coriander
• 8 medium wraps
• ½ red onion – finely sliced
• 1 little gem lettuce - shredded

Method

• In a large bowl, combine the PEK, onion, chopped herbs and the spices. Season, mix well with your hands, then divide into 12 even-sized pieces and mould each one into a torpedo shape.
• Heat a non stick frying pan over a high heat. Cook the kofte’s in batches for 10 minutes, turning regularly until cooked through and slightly charred.
• Mix the garlic and the fresh herbs with the yoghurt in a small serving bowl.
• Serve 3 koftas on each wrap with some lettuce, sliced onion and the garlic dip.