Adam Liaw’s chicken and potato koftas
These delicious koftas are full of flavour and are best served with plenty of fresh vegetables.
Ingredients
1 potato, peeled
1 brown onion, grated
3 garlic cloves, minced
500g chicken mince
2 slices white bread, processed to fresh breadcrumbs
¼ tsp bicarbonate of soda
1 egg
1½ tsp ground turmeric
1 tsp baharat (or garam masala)
½ cup roughly chopped parsley, plus extra to serve
¼ cup roughly chopped mint, plus extra to serve
1 tsp salt, plus salt and pepper for seasoning
3 tbsp olive oil, plus extra to drizzle
sliced cucumber, to serve
6 radishes, halved, to serve
10 cherry tomatoes, to serve
lemon wedges, to serve
1 cup thick yoghurt, to serve
Method
Step 1
Place the potato in a microwave-safe bowl and cover with a plate. Heat for 5 minutes, then allow to cool to room temperature. Grate the potato and combine with the onion, garlic, chicken mince, breadcrumbs, bicarbonate of soda, egg, turmeric, baharat, parsley, mint, salt and 1 tablespoon of olive oil, then mix well, stirring in one direction to combine.
Step 2
Divide the mixture into 12 equal portions, roll into balls and refrigerate until ready to cook. Heat a large frying pan over medium heat and add the remaining olive oil. Fry the koftas in batches, turning occasionally, for about 8 minutes until cooked through. Place on a platter with sliced cucumber, radishes, cherry tomatoes, lemon wedges and yoghurt drizzled with olive oil. Scatter with extra mint and parsley, season with salt and black pepper, and serve.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.
