Wild garlic koftas with tahini sauce and potatoes

500g rooster potatoes, peeled and cubed

3 tbsp olive oil

125g tahini

80g Greek yoghurt

juice of 1 lemon

1 tbsp apple cider vinegar

good handful of wild garlic leaves, finely chopped

1 onion, finely sliced

small handful of parsley leaves, chopped

40g pine nuts, lightly toasted on a dry pan

sea salt

black pepper

For the Koftas:

250g lamb mince

250g beef mince

½ onion, finely chopped

1 large plum tomato, grated and skin discarded

1 tbsp tomato purée

2 tsp olive oil

1 tsp allspice

1 tsp cinnamon

small handful of parsley leaves, finely chopped

large handful of wild garlic leaves, finely chopped