Chicken and Turkish chilli kofte
Prep time overnight Cooking time 10 mins Serves 4
450g minced chicken 1/4 cup breadcrumbs 1 large onion, grated 1/2 tsp cumin 1/2 tsp mild Turkish chilli pepper 1 tsp baking soda 1 garlic clove, minced 2-3 stems parsley, finely chopped Oil, for shallow frying Toasted pine nuts, to serve
1 Mix together all the ingredients in a bowl. Knead for 3-4 minutes to form a stiff mixture. Cover and refrigerate overnight.
2 Shape the mixture into oblong meatballs – the size of your index finger.
3 Heat oil in a frying pan and shallow-fry the meatballs in batches until golden brown and cooked through. Serve hot, scattered with pine nuts, with baba ganoush and salad.