Vineet cooks

Chicken Koftas, Edamame Salsa

Preparation time:
15 minutes
Cooking time:
35 minutes

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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