A spin on one of the world’s most famous spiced meats or vegetables, Kofta Kebab, is called Kofta Bites. Usually placed on a skewer, grilled, and served with tahini sauce or toum, bread, and garnishes. They are either served as appetisers or starters or simmered in a hot gravy made with onions, tomatoes, and a wide variety of unique aromatic spices. Occasionally, we get the want for some chunky, crispy cuisine to crunch into, accompanied with some delectable Indian spices. When family or friends are there, you would rather spend more time with them than spend hours slaving over a hot stove. Therefore, in general, you prepare a lot of dishes in advance and occasionally, you also prepare the Koftas, and you store them in the refrigerator. The flavours of all the foods can develop and become even more divine while giving you time to spend with them as well.
Because of the flavour explosion that the ingredients produce, Kofta Bites have a unique taste of their own. But who doesn’t enjoy dipping? Use tahini sauce, garlic toum sauce, or chilled yoghurt labneh that has been combined with fresh or dried herbs. Make a lot of Kofta bites when you have a big group of people over and offer them with a variety of sauces.
kofta bites
In addition to being grilled on skewers, Kofta may also be made into meatballs or burgers, giving us a lot more options for how often we enjoy it.
Ingredients:
For the kofta:
1. 250g minced lamb
2. 30g parsley
3. 1 onion
4. 1 egg
5. 1 egg yolk
6. 1.5 tbsp tomato paste
7. 2-3 tbsp fine breadcrumbs
8. 1 tbsp vegetable oil
9. 1½ tsp salt
10. 1 tsp paprika
11. 1 tsp spice mix (optional)
12. ¾ tsp black pepper
13. ½ tsp turmeric
14. ¼ tsp cinnamon
For others:
1. 500 gm frying potatoes
2. 75 gm fine breadcrumbs
3. 50 gm all-purpose flour
4. 2 egg whites
5. 2 tbsp milk
6. ½ tsp salt
7. ½ tsp pepper
Method:
1. For the kofta:
2. On a big grater, mince an onion.
3. To a large mixing bowl, add the meat, onion, and other ingredients except the breadcrumbs.
4. Mix vigorously until everything is combined evenly and a loose mixture form.
5. Add the breadcrumbs, starting with 2 tablespoons, and combine. Then, check the texture.
6. Add more breadcrumbs until the mixture becomes solid, stops being sticky, and can maintain its shape.
To stuff the potatoes:
1. Slice the potatoes into about 3-mm-thick pieces after peeling them.
2. Spread some kofta mixture evenly on two adjacent potato slices.
3. Next, put a piece of potato on top and press it down so it sticks.
4. Push any extra filling back between the layers and flatten it as you go around the potato's edge to ensure there is no excess filling.
For the bread:
1. Mix the flour, salt, and pepper well together.
2. Whisk together the egg whites and milk in a mixing bowl.
3. Place a stuffed potato in the flour and coat thoroughly.
4. After shaking off any extra flour, dip the potato in the egg wash.
5. Flip and coat firmly.
6. Drain any extra egg from the potato before placing it in the breadcrumbs. Make sure the breadcrumbs are completely encasing it.
7. Bread the remaining ones then fry immediately.
To cook:
1. Heat a pan on high heat with about 1 cm of oil in it.
2. The moment the oil begins to bubble, add your Mbatan, filling the pan. Reduce the heat to medium-low.
3. Cook the first side for 6 minutes before flipping it over and cooking for another 6 minutes.
4. Once the potato is done, remove it and let the extra oil drip off onto some paper towels.
5. Serve hot.
