It's that time again – New Year and after all the festivities it's back to the economical nay thrifty – here's a few ideas using that boring ingredient – mince!
This recipe hits the spot. Koftas are small Indian meatballs and as you'd expect from me they can be made ahead and frozen – in fact they improve with freezing. Versatility is the key!
Koftas - makes 25/30 ish
500g of minced lamb
or Quorn mince
*salt and black pepper
*2 cloves of garlic, crushed or 2 tsps of paste
*1 tsp of ground cumin
*1 tsp of ground coriander
*pinch of garam masala
*pinch of chilli powder
1 heaped tbsp of tomato paste
1 egg
sprinkle of plain flour
kitchen gloves or damp hands
Rapeseed oil for shallow frying
a foil tray 23cms x 23cms
Place the mince in a large mixing bowl then add the ingredients marked * and mix well. Add the tomato paste and the egg and combine. If you find the mixture too wet, then sprinkle a little plain flour into the mixture and fold in gently.
Using either gloves or damp hands your mixture should aim to be the size of a walnut (or 1 heaped teaspoon). Roll the mixture between your hands and when you've 8 or so heat the oil in a large frying pan. Seal the koftas on a low heat and carefully shake the pan to turn them – use tongs if you are accident prone!
At this stage you can continue to cook the koftas in the pan or you can transfer to an oven-proof dish and pop into a pre-heated oven 160fan/180c/Gas 4 for 15 minutes.
Alternatively let the koftas cool once sealed, transfer to freezer bags and freeze until required. Defrost and then place in a foil tray and warm in a pre-heated oven as above for 15 minutes.
Easy peasy, economical and really tasty … the photo guide
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