Kofta With Chili Tomato Salsa - cooking recipe

Ingredients

6 None tomatoes, quartered, deseeded and diced
2 None spring onions, trimmed and cut lengthways into thin strips, and put into cold water
1 None red chilli, halved, deseeded and finely chopped
2 cloves garlic, peeled and finely chopped
1 None lemon, grated zest and juice
3-4 tbsp olive oil
10 g pine nuts, dry toasted and chopped
1 None shallot, peeled and diced
250 g minced meat (beef or lamb or a mixture)
1-2 tbsp breadcrumbs
1 medium egg yolk
Pinch each ground cinnamon and grated nutmeg
2 tbsp sunflower or vegetable oil
12 small bamboo skewers

Preparation

To make the salsa, mix the tomato, chopped scallions, chili, half the garlic, lemon zest and olive oil. Add sugar and lemon juice and season to taste. Set aside.
To make the kofta, mix the pine nuts, shallot, meat, breadcrumbs, egg yolk and the rest of the garlic. Add cinnamon and nutmeg and season to taste. Knead to combine ingredients, then form into 12 small balls.
Heat the oil in a large frying pan. Add the meatballs and fry over medium heat for about 10 mins, turning occasionally. Remove from pan and drain.
Spoon tomato salsa into 4 glasses. Put the meatballs onto skewers and add to the glasses. Garnish with scallion strips.