With food processor motor continuously running, add first
the herbs and preserved lemon to chop and then the bread
until it is fine crumbs. Add the green olives, cumin,
seasonings and chicken and mix until combined. With wet
hands, roll the mixture into small balls. Refrigerate for
30 minutes.
Heat olive oil to 180°C and deep fry kofta 3 to 4 minutes
or until golden brown. Drain on paper towels and serve hot
with yoghurt sauce. (Makes about 20 kofta)
DEEP FRIED POLENTA BALLS
Bring 4 cups water to boil and add 1 teaspoon of salt.
Lower the heat to medium and slowly add 1 cup coarse
polenta, whisking constantly for 10 minutes. Then simmer
and, using a wooden spoon, stir occasionally until the
spoon can stand up in the polenta, about 20 minutes. Add
1–2 teaspoons freshly chopped rosemary, 40 ml extra virgin
olive oil, 50 g freshly grated parmesan cheese, salt and
freshly ground pepper and mix well. While still hot,
spread the polenta into a lamington tray, cool, then
refrigerate for 1 hour until set. Using a teaspoon, scoop
out the polenta, dust well with plain flour and with
floured hands gently roll into walnut-size balls. Heat the
olive oil to 180°C and deep fry a few balls at a time,
until they are golden brown. Drain on paper towels and
serve with roasted red capsicum puree. (Makes about 30)
YOGHURT SAUCE
Mix 1 clove crushed garlic and 2
tablespoons shredded mint (1 teaspoon dried mint) into 1
cup thick Greek-style yoghurt.
ROASTED RED CAPSICUM PUREE
Blend 2 roasted or grilled, skinned and
seeded red capsicums with 2 teaspoons balsamic vinegar,
cayenne, salt and pepper to taste and 3 tablespoons extra
virgin olive oil.
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