KÖFTE or Meatballs to my friends

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This goes brilliantly with rice or as we call it in our house ‘worm rice’ – more about that in a different recipe, and a mixed salad – if you’re really hungry, add a side of chips!

Ingredients – for a family of five, scale down for smaller portions:

  • 3 large packets of mince meat – we buy 10% fat mince meat
  • 1 onion, or a mug of frozen ready chopped onions
  • 1 packet of finely chopped fresh parsley
  • 3 eggs whisked with a fork
  • 6 potatoes grated and the juices squeezed out and thrown away
  • Salt and pepper to taste
  • A good sprinkling of Cinnamon
  • A sprinkling of cumin
  • A sprinkling of garlic granules
  • Olive Oil
  • Sunflower oil – lots of it for frying

Steps:

  1. Get a large bowl and put the mince meat into it
  2. Add in the finely chopped parsley, grated potatoes, chopped onions
  3. Add in all the herbs and spices
  4. Add in your whisked eggs to bind
  5. Then, with your hands mix everything together really well
  6. Flatten it out in the bowl so it’s level, and then poke some holes in it with your finger
  7. Then, in the holes, dribble the olive oil
  8. Then put clingfilm over it and pop it into the fridge until you’re ready to fry
  9. and it should look like this:

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Followed by this when you mush it all together:

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Steps continued:

I use a large frying pan, actually, I have two frying pans on the go, because we’re a family of five, otherwise it takes too long.  I’d warm the oven up, stick a pyrex into it with some kitchen roll to soak up the fat, and then you can put the Kofte in there to keep warm whilst you’re frying the others.

I usually put enough oil in the frying pan so that it fills up just under half, then get it nice and hot, and shape your Kofte in your hands, shape it into an oval, not too thin and not too fat (how helpful is that? – not!), so let’s say about the size of a small egg, and place it into the fat.  I usually turn it over when one side is brown, and on average each Kofte takes about 15’ish minutes end-to-end, depending on the size of your Kofte, the depth of fat in the pan and how you like your meat cooked.

This is a firm favourite in our household, I hope you enjoy it.

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