Air Fryer Recipe
Spiced Lamb Koftas
These spiced lamb koftas are simple to make and full of warm flavour, ideal for cooking in the air fryer.
Ingredients
- 500g minced lamb
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground cinnamon
- 1 tsp paprika
- 1/2 tsp ground allspice
- 1/2 tsp chilli flakes (optional)
- 50g breadcrumbs
- 1 egg, beaten
- Salt and pepper, to taste
- Fresh coriander or mint leaves, for garnish
Method
- Put the minced lamb, chopped onion, minced garlic, cumin, coriander, cinnamon, paprika, allspice and chilli flakes into a large bowl. Mix well so the spices are evenly worked through the meat.
- Add the breadcrumbs and beaten egg, then season with salt and pepper. Use your hands to mix everything together until combined and the mixture holds its shape.
- With damp hands, form the mixture into small sausage shapes, about 2 inches long and 1 inch thick. Set them on a tray lined with parchment paper and chill in the fridge for at least 30 minutes to firm up.
- Preheat your air fryer to 180°C (350°F). Lightly grease the air fryer basket with oil, or line it with parchment paper suitable for air fryers.
- Place the lamb koftas in the air fryer basket, making sure they are not touching. Cook for 10-12 minutes, turning halfway through, until cooked through and golden brown on the outside.
- When cooked, lift the koftas out of the air fryer and leave them to rest for a couple of minutes.
- Scatter over fresh coriander or mint leaves before serving. Serve with your choice of dips, such as tzatziki or hummus, and enjoy.
Why this works in an air fryer
Air frying suits koftas because fast convection dries the outside quickly while lamb fat renders through the mince, helping browning without deep frying. Breadcrumbs and egg bind the chopped onion and spices, while chilling firms the fat so the koftas keep their shape instead of slumping before the crust sets.
Equipment notes
Timing assumes a 4-6 litre basket with the koftas in a single layer and visible gaps between them; in a single-drawer model cook in batches if needed, while dual-zone fryers often need the koftas placed nearer the centre of each smaller drawer and may take 1-2 minutes longer due to reduced airflow.
Common pitfalls
- Koftas flattening or cracking as soon as they cook? The mixture is too warm or loose; chill for the full 30 minutes and add 1-2 tbsp extra breadcrumbs if it still feels wet.
- Pale sides with browned tops by minute 10? Airflow is being blocked or the koftas were not turned cleanly; leave wider gaps and rotate them onto a dry side halfway through.
- Dry, tight koftas with lots of fat in the drawer? They have overcooked after the fat rendered out; check from 9 minutes and stop when the centre reaches 70°C, then rest briefly.
- Onion tasting sharp or leaving wet pockets? The onion pieces are too large or watery; chop very finely, or squeeze briefly in kitchen paper before mixing.
Variations & substitutions
- Use minced beef instead of lamb for a leaner flavour, but add 1 tbsp olive oil or avoid overcooking as it will not self-baste as much.
- Swap breadcrumbs for panko for a slightly lighter texture; the mixture may feel looser before chilling but crisps more readily at the surface.
- Add finely chopped parsley or mint into the mince, not just as garnish; herbs add moisture, so keep them finely chopped to avoid green wet seams.
- For a hotter version, increase chilli flakes or add harissa paste, but reduce any extra liquid elsewhere or add a little more breadcrumb to maintain the bind.
Storage & reheating
Keep cooked koftas refrigerated in an airtight container for up to 3 days, then reheat in the air fryer at 170°C for 4-6 minutes until hot through.
Nutrition
Calories: 250
