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This recipe first appeared in New Zealand Woman’s Weekly.
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Ingredients
Method
1.Take half the mince and briefly blend in a food processor with the parsley, pine nuts and dried fruit. Mix this with the remaining mince, oregano, zest and salt. Roll into small ovals.
2.Heat oil in an oven-proof frying pan. Fry kofta in batches until browned on all sides (or do this on a barbecue grill). Finish cooking in oven set at 180°C – about 10 minutes.
3.Keep kofta warm until ready to serve.
Note
- The proteins in meat mince are sufficient to bind them, especially if you process some of it. That’s why there’s no need for egg or any other binders. Serving suggestions – serve on a platter with some or all of the following: – 1 cup chopped skinned and cored cucumber mixed with a small handful of chopped mint, squeeze of lemon juice, ¼ cup plain Greek yoghurt and a drizzle of olive oil. – Crumbled feta with ½ cup pomegranate seeds. – 1 punnet cherry tomatoes, halved. – Handful celery leaves or other raw greens to serve. – 8-12 small pita breads, warmed.
