Vineet cooks

Chicken Koftas, Edamame Salsa

Preparation time:
15 minutes
Cooking time:
35 minutes
Serves:
2

Meatballs are the ultimate comfort food! These meatballs are made of chicken mince and with aromatic spices they can make any mealtime special. These koftas can also be poached in a sauce and enjoyed with rice or flatbread. I have served this with edamame salsa and a coriander-feta dip – a great dish for entertaining!

  • Ingredients

    • 100g Chicken Mince ( Boneless And Skinless Chicken Thigh Meat)
    • 2 Tablespoon Vegetable Oil
    • 1 Teaspoon Cumin Seeds
    • 1 Teaspoon Garlic, Finely Chopped
    • 1 Teaspoon Ginger, Chopped
    • 1 Teaspoon Green Chilli, Finely Chopped
    • ¼ Teaspoon Turmeric Powder
    • ½ Teaspoon Red Chilli Powder
    • ¼ Teaspoon Cumin Powder
    • ¼ Teaspoon Coriander Powder
    • 75g Red Potatoes, Boiled And Grated
    • ¼ Teaspoon Garam Masala Powder
    • To Taste Salt
    • 1tablespoon Coriander Leaves, Finely Chopped
    • Vegetable Oil, To Shallow Fry
    • Bread Crumbs, To Crumb
    For the Flour Slurry:
    • 3 tablespoon all-purpose flour
    • Salt, pinch
    • 1 tablespoon approx. water , to form a slurry to coat
    For the Edamame Salsa:
    • 100g edamame, blanched and coarsely chopped
    • 2 tablespoon red onion, finely chopped
    • 40ml extra virgin olive oil
    • 1 tablespoon lemon juice
    • Salt
    • Cracked black pepper
    For the Garnish:
    • Pesto dressing
    • Greek yogurt
    • Mustard cress
  • Method

    • Mince the chicken using the mincer fitted with the fine screen straight into the mixer bowl.
    • We will first cook this chicken mince with the aromatic spices before shaping into koftas , crumbing and shallow frying these.
    • So in a pan, heat the vegetable oil and add the cumin seeds.
    • As they splutter add the chopped garlic, ginger and green chillies. Sauté for a minute and add the chicken mince.
    • Cook the chicken mince, stirring  often to avoid any lump formation. Sprinkle in the spice powders and continue cooking till the liquid dries out.
    • Now add the boiled and grated potatoes, salt and garam masala powder. Cook for a further few minutes before taking out on to a steel tray and spreading to cool.
    • Once the mixture cools add coriander leaves. Check seasoning.
    • Shape into egg shape. Dip in flour slurry, crumb with bread crumbs and shallow fry in hot oil to a light golden colour.
    For the Edamame Salsa:
    • Mix together all ingredients and refrigerate.
    For Assembling:
    • Swirl pesto dressing into random circles and dot with Greek yogurt on a plate.
    • Place 4 chicken koftas on the plate, scatter edamame salsa and mustard cress on the plate.

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