Köfte, Courgette & Potato Tray Bake

 

Soft and juicy lamb mince köfte, crisp yet sticky roasted potatoes, and sweet and jammy courgettes, are all cooked and served in a thickened minty stock that is just as perfect served with gravy and Yorkshire puddings as it is with a side of garlic yoghurt, a fresh salad and some crusty bread. I have a feeling that if you make this one once, you’ll be making it again and again. 

Note: you can swap the lamb for a 12-15% fat beef or chicken thigh mince. Use gluten free stock and gluten free breadcrumbs to keep it all gluten free. 

 

SERVES 4-6

INGREDIENTS

 

For the Köfte:

500g 10%/20% lamb mince 

1 large onion, grated and excess liquid squeezed out

100g breadcrumbs

50g finely chopped flat leaf parsley

1 tsp dried mint

½ tsp fine sea salt

¾ tsp coarse black pepper

4 garlic cloves, finely grated

1 egg

 

For the tray:

700g baking potatoes, peeled and cut into wedges

1 large onion, peeled and cut into wedges

2 medium sized courgettes, cut into 3cm thick rounds on the diagonal

3 tbsp olive oil + a little extra for brushing

1 tsp dried oregano

¼ tsp sea salt flakes

2 bay leaves

2 large sprigs of rosemary

For the Stock:

1 chicken stock cube, crushed

10g butter

1 tsp dried mint

500ml boiling hot water

 

 

METHOD

Preheat oven to 200c fan / 220c conventional.

In a large dish, mix all the köfte ingredients and leave to one side. 

Place the potatoes, onions and courgettes in a large baking tray, drizzle over the olive oil, sprinkle in the oregano and sea salt and stir really well. Place in the middle of the preheated oven for 20 minutes. 

In a jug, mix all the stock ingredients until fully dissolved. 

After 20 minutes, take the tray out of the oven, turn over any of the courgettes and potatoes that have started to caramelise on the underside, then pour 400ml of the stock into a space in the tray (leave the remaining 100ml for later), trying to avoid the tops of vegetables as you do (you want the stock to cook through the vegetables from the underneath to infuse them with its flavour rather than preventing the vegetables from crisping on top), then brush the tops of the vegetables with a little more olive oil. Add the bay leaves and rosemary to the tray, and pop the tray back in the oven, on the top shelf for another 20 minutes. 

Spread some clean cold water onto the palms of your hands (this will prevent the kofte mix from sticking to them) and shape the köfte mix into 12 even-sized patties. 

After 20 minutes, remove the tray from the oven, nestle the köfte into any gaps in the tray / beside the vegetables and brush each one with a little olive oil. 

Place back in the oven on the top rack for 25-30 minutes or until the köfte are cooked through and have browned slightly, and the vegetables are crispy yet jammy and tender in the middle. 

Serve as mentioned above, scooping up the juices to pour over the köfte and vegetables to keep them deliciously juicy.