Tasty, quick, everyone loves ’em, cook them indoors or outside (fire up your BBQ), these koftas tick all the boxes I’m looking for in a dinner!
There’s lots of different ways to serve these. My favourite is to serve them up accompanied by couscous and salad (you know, one of those salads that’s called ‘Whatever is in the Vege Drawer’) and chopped tomatoes. My hubby and son love these stuffed in a warm pita bread (or rolled in a warm tortilla) with salad and crumbled feta. However you like to devour them, these koftas make a delicious dinner that’s speedy enough for a mid week meal, whilst also being something that’ll wow your dinner guests!
Ingredients (Koftas)
500g chicken mince
3-4 slices of bread (blitzed in a food processor to make breadcrumbs)
1 egg, beaten
1/3 c finely chopped herbs (use whatever you have on hand, I usually use coriander, but a basil/coriander or even just plain old flat leaf parsley is great)
2 cloves crushed garlic
1 tlb fresh minced ginger
1 heaped tsp of garam masala
1 heaped tsp of cumin
1 tsp ground coriander
1/2 tsp dried chilli powder (optional, I leave this out if I’m feeding littl
1 tlb dukkah (optional – but yum!)
1 tlb black sesame seeds (use white seeds if you don’t have black!)
1/2 medium sized red onion, finely sliced
1/2 tsp salt
Freshly ground black pepper
Minty Yogurt Dressing (or cheat and buy a pre-made one, I do that often!)
Combine the following ingredients in a bowl: 1 c natural (unsweetened) yogurt, 1/4 c finely chopped mint, 1 clove crushed garlic, 1 tsp lemon juice, 1/4 tsp salt, good pinch of freshly ground black pepper.
Method
- Place all kofta ingredients in a large bowl and mix everything together until evenly mixed (your hands are the best tool for this!)
- Using wet hands (wet because then the mixture won’t stick as much to your hands) grab small handfuls of the meat mixture and shape into mini rugby balls (the ‘ball’ size is up to you, I make little shapes that just fit in the palm of my hands
- Cover and refrigerate for 20 minutes or longer, heck, make them the day before you need them, they’ll be fine!
- Cook them on preheated lightly oiled frying pan over a medium heat, or on a BBQ, turning every 2 minutes until completely cooked. This will take between 6-10 minutes (depending on the size of your rugby balls)
- When cooked transfer to a platter and drizzle with your yogurt dressing and sweet chilli sauce, or, better still, this Chilli Jam
- Serve accompanied with any side salads of your choice. See the intro spiel of this blog post for ideas on what to serve with them!
