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PrintBEEF KOFTAS WITH CORIANDER AND MINT
Serve these tasty treats piping hot with naan bread, raitha and a salad. You can chop the leftover koftas coarsely and pack them into pita bread.
Makes :
25
Preparation Method :
- Mix the minced meat, ginger, garlic, chillies, onion, egg, spices, and herbs in a large bowl.
- Grate the potato into the bowl, and season with salt to taste.
- Knead together to blend well and form a soft dough.
- Shape the mixture into portions the size of golf balls.
- Place on a plate, cover and leave the koftas to rest for about 25 minutes.
- In a karahi, wok, or frying pan, heat the oil to medium-hot and fry the koftas in small batches until they are golden brown in colour.
- Drain well and serve hot.
INGREDIENTS
- 450 grams lean minced (ground) beef
- 2 tablespoons grated fresh root ginger
- 2 tablespoons crushed garlic
- 4 fresh green chillies, finely chopped
- 1 small onion, finely chopped
- 1 egg
- ½ teaspoon ground turmeric
- 1 teaspoon garam masala
- 50 grams fresh coriander (cilantro), chopped
- 4-6 fresh mint leaves, chopped
- 175 grams potato
- Cooking oil, for deep-frying
- Salt
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