Put all the kofta ingredients — barring the oil — into a large bowl and, with dampened hands and a light touch, mix everything together. While you need everything to be thoroughly combined, it’s important not to make a dense, compact mixture.

Line a small baking sheet with cling film, and form 2 heaped-tablespoons of the mixture into a sausage shape, then slightly flatten the sides as this will help them cook more evenly when you fry them. Transfer them onto the lined baking sheet as you go — you should get about 10 kofta.

Cover the baking sheet with cling film and put in the fridge for about 30 minutes so that the kofta firm up a little. While you’re waiting, stir the yogurt, garlic, lemon zest and juice, salt and dried mint together. Your sauce is now made.

Heat the olive oil in a large frying pan and fry the kofta — over a highish heat — for 5 or so minutes each side until just cooked all the way through. Be gentle as you turn them over, so as not to break them up.

Serve with the garlic sauce, salad and flatbreads, as wished.