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Tuna Kofta Balls with Minted Yoghurt Dipping Sauce
MAKES 20 small kofta balls
PREPARATION 30 minutes
COOKING TIME 5 minutes
INGREDIENTS
1 teaspoon oil
1 small onion, chopped
1 teaspoon ground cumin
400g can Edgell Chick Peas, drained
1 egg, beaten
425g can John West Tuna in Olive Oil, well drained
1 tablespoon chopped flat leaf parsley
Grated rind of 1 lemon
1½ cups fresh breadcrumbs
500g natural yoghurt
1/3 cup shredded fresh mint leaves
Oil for deep frying
STEP 1
Heat oil in a small pan, add onion and cook for 2 minutes. Add cumin and cook another minute, stirring well.
STEP 2
Place drained Edgell Chick Peas, egg and onion mixture into a food processor and process until chopped. Place in a bowl and stir in drained John West Tuna, parsley and lemon rind. Season to taste.
STEP 3
Using wet hands, shape 1 tablespoonful of mixture into a small oval ball, repeat to make 20. Roll in fresh breadcrumbs. Chill for half hour.
STEP 4
Heat oil in saucepan or deep fryer to 180ºC. Cook kofta for 2-3 minutes or until golden brown. Drain on absorbent paper.
STEP 5
Serve with combined yoghurt and mint.
TIP
Kofta balls can be cooked and frozen for up to 1 month before using. Allow to thaw in the refrigerator overnight.
Don’t overcrowd the deep fryer, cook a few at a time for best results.
Spoon yoghurt into small dressing containers which are available from supermarkets.
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