The combination of zucchini (courgettes) and lamb makes these koftas beautifully moist and means there’s some extra veggies sneaked in too. You could serve the koftas in tomato sauce with some couscous, or alternatively try these flatbreads packed with yoghurt and thinly sliced cucumber.

Serves 2 adults and 2 children

500g lamb mince

¼ cup (25g) breadcrumbs

1 egg

250g zucchini, grated

1 tsp ground cumin

½ tsp dried mint

½ tsp ground cinnamon

Juice of ½ lemon

Flatbreads, sliced cucumber, corn kernels, hummus and plain yoghurt, to serve

1) Preheat oven to 220°C and line a baking tray with baking paper. 2) Place ingredients in a large bowl and mix together until well combined. 3) Using a tablespoon, make 26 patties and mould into short fat ‘sausages’. 4) Place on the baking tray and bake for 10 minutes. Turn the koftas and place back in the oven for 5 minutes until golden all over and cooked through. 5) Serve immediately with flatbreads, cucumber, corn, hummus and yoghurt, or store in the fridge for 2 days or the freezer for up to a month.

Recipe by: Trained chef Lyndsay Bettles who now cooks for some of her toughest critics: her daughters Madeleine and Ester. Find her nutritious, easy recipes at ieatmypeas.com.