Koftas and bread

One day, while standing in queue at the market, ready to follow my shopping list without falling into the temptation to buy anything else, I failed and next to unpasteurised milk, local cheese, and various meets, there was one that was not supposed to be in our shopping bag — haché d’agneau or minced lamb. What for? Nobody knew. Not even me. Until the next day when this recipe was our dinner. Inspired by a recipe I saw on Jamie Oliver’s website, yet, a bit different.

20 ml mild extra virgin olive oil
4 slices of sourdough bread
8 radishes, thinly sliced
a small handful of peppermint leaves
a small handful of basil leaves

koftas:
400 g minced lamb meat
1 tbsp finely chopped rosemary
2 tbsp finely chopped parsley
1 tsp harissa paste
1/3 tsp ground cumin
sea salt to taste
freshly ground pepper to taste

salad:
400 g red cabbage, very finely sliced
3 tbs wine vinegar
sea salt to taste 
1 tbsp mild extra virgin olive oil

cream:
2 large tsp crème fraîche
a touch of ground cumin, to taste
1 garlic clove, grated

In a bowl, mix all of the ingredients for koftas, kneading for 2-3 minutes, and make longer patties. Set aside.

In a bowl, mix all of the salad ingredients, smashing heartily.

In a small bowl, mix all of the sauce ingredients.

When ready to serve, heat the pan and grill bread from both sides. Take out the bread and place it on a plate you are going to serve on.

In the same pan, add oil and koftas frying from all sides to your desired doneness. While the cook put salad on those slices of bread. As soon as the meat is ready, put that on the salad, top it with the sauce, then radishes and herbs and serve.