Chicken Potato Koftas

Ingredients

• 500 g starchy potatoes (boiled)
• Salt
• 2 sprigs parsley
• 3 sprigs Mint
• 1 onion
• 2 Garlic cloves
• 1 chili pepper
• 60 g pine nuts
• 50 g Raisins
• 0.5 fresh lemon
• 500 g pre-cooked chicken schnitzels
• 60 g bacon cubes
• 3 ice cubes
• 1 egg
• 1 tsp tomato paste
• 1 tbsp Olive Oil
• pepper (ground)
• 0.5 tsp ground coriander
• 0.5 tsp ground allspice
• 1 tsp cumin
• 8 tbsp vegetable oil
• 3 sprigs Mint
• 300 g plain yogurt
• ground black cumin

Instructions

1. 1.

   Wash the potatoes and boil them in salted water for 25-30 minutes with skins on. Meanwhile wash parsley and mint, shake dry, pluck leaves from stems and finely chop. Peel and dice onion and garlic cloves. Wash chili pepper, cut lengthwise, deseed, remove white membrane and finely dice flesh. Finely chop pine nuts and mix with raisins.

2. 2.

   Wash chicken schnitzels, pat dry, cut into small pieces and pulse in a food processor with bacon cubes, egg, tomato paste, herbs, olive oil and ice cubes until smooth. Finally add onion, garlic, chili, pine nuts, lemon juice and raisins.

3. 3.

   Drain potatoes, let them steam off, peel and press through a potato ricer. Mix with the meat dough and season with salt, pepper, coriander, allspice and cumin. Thoroughly combine and chill the dough.

4. 4.

   From the chilled dough form about 25 balls, wetting hands with cold water as you go. Heat oil in a wok and fry the meatballs in batches for 10-15 minutes until golden brown on all sides.

5. 5.

   For the dip wash mint, shake dry, finely chop, mix with yogurt and season with salt and ground black cumin.

6. 6.

   Drain the balls on paper towels, arrange them in a bowl, garnish with mint and serve with the dip.