These koftas are tasty with spices and served with a zesty fresh salad
The spices and coriander make these chicken and corn koftas taste great. The zesty quinoa and pineapple salad complements the koftas and is a tasty stand alone meal with avocado, lime, chilli and garlic. These versatile koftas can be made ahead, reheated, frozen or served as appetisers at parties. Enjoy!
Ingredients For the Chicken And Corn Koftas 2 tbsp olive oil
2 cloves of garlic, crushed (exclude for low FODMAP)
1/2 small red onion, finely cut (exclude for low FODMAP)
2 tsp cumin
1 tsp paprika
1/2 tsp chilli
500g chicken mince
1 can creamed corn
1 bunch coriander, finely cut
Salt and pepper, to season
3/4 cup breadcrumbs (gluten free if required)
1 egg, beaten
For the quinoa and pineapple salad 2 cups quinoa, cooked as per packet instructions
1 cup cut pineapple
1 ripe avocado, sliced
1 lime, finely zested and juiced
1/2 cup coriander, finely cut
Salt and pepper
1 cloves garlic, crushed (exclude for low FODMAP)
1 birdseye chilli, deseeded and finely cut
1 tomato, diced
10cm cucumber, cubed
1 red capsicum, cubed
1/4 red onion, diced (exclude for low FODMAP)
To serve 4 cos or iceberg lettuce leaves
Coriander, roughly cut
Method To make the chicken and corn koftas
Preheat the oven to 200 degrees. Line a baking dish with baking paper.
Put a frypan on medium heat, add 1 tbsp oil and sauté the garlic and onion for 1-2 minutes until caramelised. Add the cumin, paprika and chilli and stir for 1 minute until fragrant. Transfer to a bowl and add the chicken, corn and coriander. Use your fingertips to mix until well combined.
Add the breadcrumbs to the mince mixture, season with salt and pepper and use your fingertips to combine. Add the egg and combine.
Combine the kofta ingredients using your fingertips
Roll the mixture into the desired size and place on the baking paper. I made mine 2.5cm x 6cm. Bake for 15 minutes and then remove from the oven.
The rolled koftas can be made ahead and stored in the fridge until you are ready to cook
In the meantime, while the koftas are cooking in the oven, put the quinoa, pineapple, tomato, cucumber, capsicum, onion, avocado, lime zest and juice, chilli, garlic and coriander leaves in a bowl. Toss to combine, season with salt and pepper, and set aside.
I use this tricoloured quinoa
Preheat a frypan on high heat, add 1 tbsp oil and transfer the koftas to the saucepan. Pan fry for 1-2 minutes until the chicken has caramelised on the outside and is cooked through.
Frying the koftas gives them a nice caramelised surface
Place the koftas on a lettuce leaf and serve with a side of quinoa and pineapple salad. Sprinkle coriander leaves on top and serve. Enjoy.
Reduce the amount of chilli in the koftas and salad to make this a family friendly meal.
The koftas can be made ahead and placed in the fridge raw until you are ready to cook or can be cooked, refrigerated and reheated in the saucepan. They freeze well at either stage.
I make the koftas into bite sized balls and serve with pita bread and my guacamole at parties.