
Crispy Zucchini Flowers with Goats' Cheese - Chef Recipe by Kevin Rhind
Pesto adds a great tang to these crispy battered zucchini flowers, while the smooth and creamy goats...
1kg lamb mince
1/2 onion finely diced
2 garlic cloves crushed
1 Tbs red vinegar
3 Tbs olive oil
1 Tbs fresh flat leaf parsley chopped
1/2 cup breadcrumbs
Salt and pepper
2 tsp ground cumin
2 tsp paprika
8 skewers
In a large bowl, mix mince, onions, garlic, parsley, vinegar, olive oil and season with the cumin, paprika, salt and pepper.
Cover and refrigerate for 2 hours.
Shape 1/4 cup lamb mixture at a time into sausages. Thread 1 sausage onto each skewer.
Refrigerate for 30 minutes until firm.
Pre-heat barbeque to a high heat. Brush with olive oil an cook for 10 minutes, turning frequently.
Serve with grilled tomatoes, tzatziki dip, chips and grilled pita bread.
Recipe provided by Kalimera Souvlaki Art
Pesto adds a great tang to these crispy battered zucchini flowers, while the smooth and creamy goats...
A warm salad wiith sweet potato, red quinoa and chickpea; featuring honey harissa dressing.