Just a quick one this evening. It's funny the routes one takes towards the evening meal. First you're talking about your mum's continual cooking of minced based dishes putting you off the stuff, next the mince discussion moves on to frikadellen which you start to crave, mince dislike or not, but then before you know it the supermarket has no pork mince and you're suddenly having kofte. Well that's how it went today anyway.
I didn't have a recipe to follow exactly so just put these together from my head and, even if I say so myself, they turned out pretty tasty.
Kofte, enough for 3 or 4 people
500gr lamb mince
1 medium onion
Small handful of flat leaf parsley
1 teaspoon ground cumin
1 teaspoon salt flakes (probably less if you're using table salt)
1/2 teaspoon of paprika
1/2 teaspoon of chili flakes
A good grinding of black pepper
Dice the onion as fine as you can, chop the parsley and then mix everything together really well. I gave it a few slaps against the bottom of the bowl too, mainly because I saw a bloke on TV making doner kebab skewers and he said it was an important step for getting the right texture. Whether or not it had much affect tonight is debatable.
With oiled hands shape into six sausages - about an inch in diameter - then chill for half an hour.
Cook for 4 minutes a side on a hot griddle.
To serve I shredded some red cabbage and dressed with a little wine vinegar. Along with some chopped tomato and some more flat leaf parsley these provided a vegetable component. For sauce I used greek yoghurt and Encona hot sauce. Normally I'd wack something like this in Turkish flatbread but tonight wheat tortillas had to do. A kebab's not a kebab without pickled chilies either.
All in all these were a success. The meat was nicely spiced, even if I went a bit OTT on the chili sauce, and 4 mins a side left them nice and moist.