Chicken Kofta & Asian Salad

Since January 1st 2018, I spend more time in my kitchen (impossible to do in the past), cooking, making something. And this one is a recipe that I just made yesterday. I love it.

So, the original recipe –by Nigella Lawson (check here: https://www.nigella.com/recipes/members/cobys-middle-eastern-beef-koftas)  — uses lamb or beef as the main ingredient. Since I don’t fancy either one, I used chicken instead. Also, I have less ingredients and go with much simpler method.

I guess you can replace fresh coriander leaves with chopped leeks. Of course you’ll get different result/taste. But that’s totally okay, right? Yesterday, I had plenty of coriander leaves, so I added them onto my Asian green salad. To make it yummier, I add chopped bacon. My, my… super delicious!

(3 servings)
Ingredients:
• 150 grams mince chicken
• 2 cloves garlic (crushed)
• ½ tablespoon lemon juice
• ½ teaspoon ground pepper
• ½ teaspoon salt
• ½ teaspoon ginger powder (you can add more of this if you’d like)
• 1 tablespoons fresh coriander (chopped) or leek (chopped thinly) –of course you’ll get different result (taste) at the end.
• 1 tablespoons fresh mint (chopped)
• 1 egg yolk

Salad:
Green/Asian Green salad (FoodHall sells them in small packages)

Salad Dressing
Mix in a bottle:
• 1 tablespoon Dijon Mustard
• ½ tablespoon honey or brown sugar
• 2 – 3 tablespoon olive oil
• 1 to 2 tablespoon lemon juice or orange

Method:
1. Combine mince with remaining ingredients, except salad in bowl; mix well. Cover, refrigerate for 10 minutes (this is the best time, but I start cooking after 3 minutes only, hahaha).
2. Roll tablespoons of mixture into ovals. From 100 grams of chicken you can get 6 to 7 ovals.
3. Add oval koftas to heated, oiled griddle pan; cook until browned all over and cooked through (3 to 4 minutes each side).
4. Serve koftas with salad.

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