Mince the lamb finely and place it in a large bowl. Grate the onion into the bowl and add the mint, coriander, garlic and 15 ml (1 tbsp) olive oil. Cover the bowl and leave to marinate for 1 hour.

Meanwhile, make the sauce. Peel and grate the cucumber into a bowl. Drain off any excess moisture. Add the yoghurt, mint and olive oil. Season to taste, stir thoroughly and put in the refrigerator to chill.

Add the cooked rice to the lamb and beat in the egg to bind.

Using 10 ml (2 tsp) of the mixture at a time, form small round balls, patting them firmly but gently into shape.

Heat the remaining oil in a large frying-pan over low heat. When the oil is hot, put in the meat balls. Cook for 20 minutes, turning them regularly, then turn up the heat and cook for a further 4 minutes, turning. Remove with a slotted spoon and drain on absorbent paper. Serve immediately, with the sauce handed round separately.