Meatballs with a touch of the Orient

Ingredients for 4 servings:

• 300 g minced beef
• 1 large onion(s), red
• 1 handful of peppermint, fresh
• 1 handful of parsley, fresh
• 100 g corn flour
• ½ tsp mineral water
• ½ tsp olive oil
• 1 pinch of chili powder
• 1 tsp salt
• 1 tsp black pepper from the mill
• Rapeseed oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

gluten-, lactose- and egg-free kofte

First, chop the onion, peppermint, and parsley very finely. Then, combine all the ingredients in a bowl and knead until a pleasant consistency is achieved. Ideally, add the cornflour little by little. Salt and pepper can be added to taste. If you like, you can also add a chicken egg for a better consistency. Now, form small, round balls. These are then lightly flattened before frying them in a pan with a lid. I recommend frying them briefly at high heat and then frying them at medium heat with the lid closed until they are nicely golden and crispy. Tip: If you prefer your meatballs less crispy, you should reduce the amount of cornflour. After frying, I wrapped the meatballs in aluminum foil so they could cool down and soften a bit.