Lamb Kofta with Apple Slaw and Mint Yoghurt

Steps

1. oven to 220°C. Line an oven tray with baking paper. Preheat BBQ hot plate to high (if using).
2. Toss kumara with a drizzle of oil on prepared tray and season with salt and pepper. Bake for 18-20 minutes, until tender. Turn once during cooking.
3. In a medium bowl, mix together all lamb kofta ingredients and season with pepper. Use a ¼ cup measure to scoop out kofta mix and use clean hands to roll into balls, then flatten slightly into kofta patties.
4. Heat a drizzle of oil in a large fry-pan on high heat and cook kofta for 1-2 minutes each side, until browned. Place on second prepared try and bake (on top rack of oven) for 5-6 minutes, until cooked through.
5. While kofta cooks, prepare slaw. Finely shred cabbage until you have 1½ cups worth; thinly slice apple and courgette into matchsticks (or grate); thinly slice spring onion. Toss all together in a medium bowl with vinegar and a drizzle of oil. Season to taste with salt and pepper and set aside.
6. Grate cucumber and squeeze well using clean hands to remove excess liquid. Place in a small bowl with remaining mint yoghurt ingredients and mix well to combine. Season to taste with pepper.
7. divide roast kumara and lamb kofta between plates and drizzle with mint yoghurt. Serve apple slaw on the side.