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Karen Martini's chicken and corn koftas with coriander and avocado

Karen Martini
Karen Martini

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Versatile chicken and corn patties.
Versatile chicken and corn patties.William Meppem

These gently spiced koftas are very versatile, and can be served as finger food, a mezze, a snack or with some salad or sides as a full meal. They’re also excellent served in pita bread or large tortillas with shredded iceberg lettuce or cabbage, sour cream and hot sauce.

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Ingredients

  • 2 cobs corn

  • extra virgin olive oil

  • 1 onion, finely diced

  • 3 garlic cloves, finely grated

  • 3½ tsp ground cumin

  • 1 tsp smoked paprika

  • 1 tsp chilli powder

  • 500g chicken mince, preferably thigh

  • 1 cup fresh white breadcrumbs or panko crumbs

  • 1 bunch of coriander, leaves and fine stalks picked, stalks and half the leaves finely chopped

  • 1 egg, lightly whisked

  • salt flakes and freshly ground black pepper

  • oil for shallow-frying

  • 2 avocados

  • 2 limes

Method

  1. Step 1

    Heat a griddle pan on high heat until very hot. Brush the corn with oil and grill for 6-8 minutes until tender and charred, turning regularly. Once cool enough to handle, slice the kernels off the cob with a large knife and place in a large bowl.

  2. Step 2

    Heat a splash of oil in a medium frying pan over medium heat. Add the onion and garlic and fry for about 3 minutes to soften, then add the cumin, paprika and chilli and stir for 1 minute. Tip into the bowl with the corn.

  3. Step 3

    Add the chicken, breadcrumbs, chopped coriander, egg, 1 teaspoon of salt and a generous grind of pepper. Mix with your hands until well combined.

  4. Step 4

    After washing your hands, lightly moisten them with some oil, then form 70g portions of the mixture into slightly flattened rounds. Chill for 30 minutes.

  5. Step 5

    Heat 1cm of oil in a large frying pan over high heat. Cook the koftas for about 3 minutes on each side. You will need to cook these in two or more batches (keep them warm in a low oven if you like). Drain on paper towel briefly.

  6. Step 6

    Meanwhile, dice the avocados and spread out on a serving plate. Smash lightly using the back of a fork. Squeeze over the limes, season with salt and pepper and drizzle over some olive oil.

  7. Step 7

    Pile the koftas on top of the avocado and garnish with the whole coriander leaves.

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Karen MartiniKaren Martini is a Melbourne-based chef, restaurateur, author and television presenter. She has a regular column in Good Weekend.

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Original URL: https://www.smh.com.au/goodfood/recipes/karen-martinis-chicken-and-corn-koftas-with-coriander-and-avocado-20200911-h1qo4x.html