1.Combine the lamb, egg, onion, mushrooms, cinnamon, parsley and spinach in a bowl. Use your hands to mix well.
2.Take large tablespoon sized handfuls of mixture and shape around a paddle pop stick. Flatten slightly.
3.Heat the oil in a large frying pan over medium heat. Add the koftas and fry for a few minutes either side, or until the meat is brown and cooked through.
4.Serve with yoghurt or tzatziki dip. Or, you can skip the paddle pop step and wrap the lamb in pita bread with a drizzle of yoghurt.Storage: Place the cooked koftas in the fridge immediately and use in lunchboxes within 1-2 days. Wrap in plastic wrap or a reusable food pocket for lunchboxes and store with appropriate cool packs to ensure the food is still fresh by lunchtime. The koftas can be stored in the freezer for 1-2 months.