2 tablespoons olive oil
To make the koftas combine ingredients and shape into sausages. Working the salt through the mince should bind the mixture leaving no need for an additional egg. You can BBQ or pan fry these.
Beforehand prepare your chutney:
Heat oil in a saucepan over medium heat. Add onion, and cook until soft. Add the rest of your chutney ingredients and stir while cooking until thickened which should be about 20 to 25 minutes. Let cool. Serve at room temperature. Chutney can be refrigerated in an airtight container for up to 1 week – the flavours may develop with time – make sure to pop in a sterilised container to get the best life from any sauces or preserves you make.
Serve piping hot koftas with chutney, warmed Turkish bread, natural yoghurt and fresh salad.
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