Made these last night. Bloody delicious.
Get some lamb mince, think I had about 300g. Add 1 or 2 teaspoons of Harissa, a good half teaspoon of ground cumin, salt and pepper, half a cup of breadcrumbs and one egg.
Form into small, ping-pong sized slightly flattened balls and shallow fry in oil with a little butter, turning after 2-3 mins. (free tip: if you form the balls with wet hands the meat won’t stick to you).
Eat warm with bread and hummus and olives and tomato and red onion salad and tabbouleh, if you can get your hands on some nice stuff.
They’re probably fine cold but none survived long enough for us to find out.