Meat loaf koftas + tomato bulgur salad
By Ben Okin
Makes 12 koftas + salad serves 8-10
Ingredients:
Meat loaf koftas:
- 4 slices stale white bread
- ½ cup full cream milk
- 1kg lean minced beef
- 2 eggs
- 1 Tbs chopped parsley leaves
- 1 tsp mixed spice
- 2 tsp chopped raisins or sultanas
- 2 Tbs parmesan cheese
- 1 Tbs sea salt
- 1 clove garlic, crushed
Tomato bulgur salad:
- 1 large onion, chopped finely
- 1 tsp sea salt
- 1 Tbs turmeric powder
- 1 whole tomato, chopped finely
- 2 Tbs tomato puree
- 1 Tbs brown sugar
- 200g bulgur wheat
- 500ml water
Method
Meat loaf koftas:
Preheat the oven to 180 degrees Celsius and grease a baking dish with a little oil.
In a bowl, combine the white bread and milk. Leave the bread to soak the milk for 5 minutes. After that time, cut off the crusts (discard them) and chop the white bread into small pieces.
Place all of the ingredients into a large mixing bowl and mix together until well combined. Prepare 12 skewers.
Using two hands shape a piece of the mixture, which is about the size of your palm, across each skewer. Squeeze tight so that they don’t fall apart. Continue until you have used up all of the mixture. Place the koftas onto your prepared baking dish and into the oven.
Leave to cook for about 30-40 minutes. Turn them regularly in the oven so that they crisp up. After that time they will be golden brown in colour. Remove from the oven and serve.
Tomato bulgur salad:
In a frying pan, melt some butter in a little olive oil over a medium to low heat. Add your chopped onions to the pan along with the salt. Stir until the onion becomes translucent. Add your turmeric, and chopped tomato to the pan and continue stirring for a further two minutes. Add the tomato puree and brown sugar. Mix and then leave to cook for 2 minutes.
Add your bulgur wheat into the pan. Stir until the bulgur wheat absorbs all of the juices from the pan. Pour your water into the pan and bring to a light simmer.
Reduce the heat and cover with a lid. Leave to cook for 15-20 minutes or until all of the liquid has been absorbed. Once it has cooked, fluff it up with a fork. Serve warm or at room temperature.
The post Ben Orkin’s Meat Loaf Koftas appeared first on Capsicum.
