Chrissi's minced lamb rolls "Köfte-style"

Ingredients for 4 servings:

• 1 bunch of spring onions
• 1 garlic clove(s)
• 500 g minced lamb fillet!
• 1 m.-sized eggs
• 1 tbsp spice paste (Pindjur)
• 6 tbsp spice mix (Köfte-Harci)
• Salt and pepper, freshly ground
• 1 tbsp oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

ww – suitable

The Pindjur spice paste consists of paprika, tomatoes, eggplant, oil, and spices and is similar to ajvar. The Köfte-Harci spice mix consists of paprika, cumin, breadcrumbs, coriander, bay leaves, fenugreek, mustard flour, pea flour, pepper, thyme, marjoram, rosemary, and salt. Clean and finely chop the spring onions. Peel and finely chop the garlic. Thoroughly knead the minced lamb with the egg, Pindjur, Köfte-Harci, spring onions, and garlic. Season generously with salt and freshly ground pepper. Cover and let the meat dough rest for about 10 minutes. Then form it into 20 long, approximately 10 cm long rolls, tapering the ends slightly. Heat the oil in a non-stick pan and fry the rolls over medium heat until well browned. Reduce the heat slightly, cover, and cook the meatballs for about 5 minutes. Remove a roll and cut into a slice to check if they’re cooked through. Serve with cacik, coleslaw (see Chrissi’s Lahmacun in my profile for recipes!), and tomato slices in a corner of flatbread. Total: 17 points, 0.85 points per piece for 20 pieces, and 4.25 points per serving of 5 pieces.