Lamb Kofte with Bulgur and Tzatziki
Makes 1 serving

INGREDIENTS
140 g Lamb mince, lean (Even lean lamb mince is 12% fat, so 140 g is the portion rather than 200. Weighed raw.)
150 g Cooked bulgur wheat (Cooked weight.)
50 g Tzatziki
100 g Tomato
30 g Red onion
1 clove, about 3 g Garlic
1 tsp Ground cumin
A handful, chopped, half in the kofte Fresh parsley
A squeeze Lemon juice

METHOD
1. Work the mince with the crushed garlic, cumin, half the parsley and a good pinch of salt until it is sticky, about a minute. Shape it into three flattened sausages around 8 cm long.
2. Grill them under a hot grill for five minutes a side, until they are browned and firm and no pink shows when you cut one.
3. Toss the bulgur with the lemon, the rest of the parsley and the diced tomato and thinly sliced onion.
4. Kofte on the bulgur, tzatziki on the side, and the fat from the grill tray left where it is.

Contains gluten cereals and milk.

RECIPE NOTES
Grilling rather than frying lets some of the lamb fat run off, and it is not counted here because there is no honest way to weigh what dripped. Take the numbers as a ceiling.
Swapping the lamb for beef mince at 5% saves about 85 kcal and 10 g of fat at this weight, and the kofte still works with the cumin.

Full recipe: https://www.getfuel8.com/recipes/lamb-kofte-bulgur-tzatziki
