Stovetop Lamb Kofta Patties with Winter Cabbage–Cucumber Slaw & Crispy Oven Fries
Bold, sizzling, and fast: juicy kofta-style lamb patties with a crisp winter slaw and oven fries. It hits Middle Eastern flavors without repeating your recent couscous/kale-heavy rotation.
Back to full listIngredients
- Simple Truth® Natural Ground Lamb 1 lb $9.99/lb (sale)
- Simple Truth Organic® Russet Potatoes 1 lb (about 2 medium), cut into fries $4.49/3 lb
- Organic Green Cabbage (or Organic Red Cabbage) 8 oz, very thinly sliced $2.49/lb
- Organic Long English Cucumber (or Organic Cucumber) 1/2 large (or 1 small), thinly sliced $3.99 (or $1.49)
- Organic Garlic (or Simple Truth Organic® Garlic Bulbs) 2 cloves, finely grated/minced $6.99/lb (or $2.79/3 ct)
- Organic Ginger Root 1 tsp, grated (optional but great) $5.99/lb
- Greek yogurt 1/2 cup (for sauce)
- Lemon 1 (zest + 2 tbsp juice)
- Ground cumin 1 1/2 tsp
- Smoked paprika (or sweet paprika) 1 tsp
- Ground coriander (optional) 1 tsp
- Red pepper flakes or cayenne pinch
- Olive oil 2 tbsp, divided
- Salt and black pepper to taste
- Optional: chopped parsley or cilantro 2 tbsp
Instructions
- Prep: Heat oven to 450°F. Line a sheet pan. Cut potatoes into fries; soak in cold water 5 minutes if you have time, then drain and dry very well.
- Bake the fries: Toss fries with 1–1 1/2 tbsp olive oil, salt, pepper, and 1/2 tsp paprika. Spread in a single layer. Bake 20–25 minutes, flipping once, until crisp and browned.
- Mix the slaw: In a bowl, toss cabbage and cucumber with 1 tbsp lemon juice, a pinch of salt, pepper, and 1 tsp olive oil. Let it sit while you cook (it’ll soften just right).
- Make the lamb kofta patties: In a bowl combine ground lamb, garlic, (optional ginger), cumin, remaining paprika, coriander (if using), pinch of cayenne, 1 tsp salt, and lots of black pepper. Mix just until combined. Form into 6 small oval patties (they cook faster and stay juicy).
- Cook the patties (stove): Heat a skillet over medium-high. Add a thin film of oil if needed. Sear patties 3–4 minutes per side until browned and cooked through (160°F for ground lamb). Rest 2 minutes.
- Quick yogurt sauce: Stir yogurt with lemon zest, remaining 1 tbsp lemon juice, a pinch of salt, and optional herbs. Add 1–2 tsp water to loosen if desired.
- Serve: Pile fries and slaw on plates, add kofta patties, and spoon yogurt sauce over top.
Health notes: ~850 kcal/person. Healthiness: Moderate—higher fat from lamb, but balanced with slaw; bake the fries and keep added oil modest to lighten.
Drink pairing: Wine: Washington Syrah (e.g., Columbia Valley) or a dry rosé. Beer: a hoppy pale ale to cut the richness.