Shrimp kofta

The perfect freezer-friendly side

Makes 18-20

Ingredients:

• 500g large shrimps, washed, vain removed and dried

• 1 medium potato

• 25g fresh coriander

• 25g fresh dill

• 4 garlic cloves

• 1 shallot

• 1 tsp ground coriander

• 1 tsp ground cumin

• 1 tsp paprika

• 1/2 tsp salt

• 1/2 tsp ground pepper

For frying:

• 2 eggs

• 1 cup breadcrumbs

• Oil for frying (I use canola/rapeseed)

Instructions:

1. Peel and chop the potato then boil until tender. Drain and set aside.

2. In a food processor, pulse the prawns a few times until coarsely chopped. Transfer to a bowl.

3. In the same processor, add the fresh coriander, dill, shallot, and garlic. Pulse until finely chopped.

4. Return the prawns to the food processor, add the cooked potato, dried coriander, cumin, paprika, salt, and pepper. Pulse until well combined.

5. Shape the mixture into round flat balls. Place them on a flat tray and refrigerate for at least 15 minutes.

6. Meanwhile, heat the oil in a frying pan over a medium-high heat. Whisk the eggs in one bowl and add breadcrumbs to another. Dip each prawn kofta in the egg, then coat with breadcrumbs and fry for about 4 minutes on each side until golden brown. Serve tartar or tahini sauce and enjoy. Bel hana!

NOTES

• Should make about 15 large pieces or 20 smaller pieces

• I like the shrimps a bit chunky but you can pulse it more for a finer texture.

• You can freeze the kofta before or after they’re fried to enjoy later. I freeze them once fried and cooled down and then bake for 15 minutes from frozen when hunger strikes!

---