Chicken and Silverbeet Kofta
Photography Josh Griggs.
Large silverbeet leaves make a fantastic alternative to wrapping these in pastry. We’ve served them as a mezze plate with roasted vine tomatoes, assorted olives, crisp breads and garlic aioli. Great served warm or at room temperature.
INGREDIENTS
12 large silverbeet leaves, long white stalks removed
Filling
500 grams chicken mince
3 spring onions, finely chopped
2 cloves garlic, crushed
1 teaspoon ground allspice
¾ teaspoon freshly grated nutmeg
¼ teaspoon chilli flakes
½ cup ground almonds (almond meal)
¼ cup finely chopped parsley
finely grated zest 1 lemon
1 large egg, size 7
¼ cup toasted pine nuts
1½ teaspoons sea salt
To assemble
olive oil, for brushing
sesame seeds, for sprinkling
METHOD
Preheat the oven to 180°C fan bake.
Blanch the silverbeet, in batches, in boiling salted water for 20 seconds. Lift out and refresh in cold water. Lay the leaves flat on clean tea towels and gently roll up to remove the water.
Filling: Mix all the ingredients in a bowl until well combined.
Place each leaf flat on the bench, joining the leaves where the stem was removed. Place ¼ cup of the mixture along the narrow end closest to you then start rolling up, folding in the sides to form a sausage roll shape.
Place on a lined baking tray. Brush with olive oil, season with salt and pepper and sprinkle with sesame seeds. Bake for 20 minutes until firm when gently squeezed. (If in doubt whether they are fully cooked, slice into the middle of one kofta to check.) Makes 12
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