2 tablespoons of rolled oats
½ courgette, grated
1 tablespoon chopped fresh mint,chopped
1 tablespoon fresh coriander
1 teaspoon ground coriander
1 teaspoon ground cumin
1 green chilli, de seeded and chopped
salt and freshly ground black pepper.
For the Crushed New Potatoes with Broad Beans:
500g new potatoes, scrubbed
salt and freshly ground black pepper
150g shelled broad beans
4 spring onion, trimmed and chopped
30g butter
1 heaped tablespoon Greek Yoghurt
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Knead the meat together with the oats, courgette, herbs, spices, chilli and season with salt and pepper.
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The mixture can be shaped into 4‘burgers’ or divide into about 20 small pieces. Knead each piece into an oval and thread onto a kebab stick.
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Boil the potatoes in salted water until tender. Boil the beans until tender. Drain and slip of the outer skin leaving the bright green inner kernel.
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Brush a griddle with oil and heat until piping hot. Cook the burgers or kebabs, turning from time to time until nicely charred and cooked all the way through. Alternatively the kebabs can be cooked on a high grill or barbecue.
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Meanwhile drain the potatoes, add the beans, spring onion and butter. Season with salt and pepper. Place the pan over a low heat and lightly crush and stir the potatoes. Add the yoghurt and stir briefly.
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Put the koftas onto four warm serving plates with a spoonful of potatoes on the side. Serve with a leafy mixed salad.
