Prescription amounts
To fry
Corn oil
Coverage
2 Large grain eggs
1 Brush salt
1 Brush black pepper
2 Glass rusk
The mixture of kofta
1 Tablespoon olive oil
400 gram Minced minced meat
1 Medium grain Finely chopped onions
2 lobe Garlic Garlic
1 small spoon Ginger is minced
1 a century Finely chopped pepper
1 Medium grain Mabroush Islands
1/2 Glass Coriander soft cream
1/2 Glass Parsley finely chopped
1/4 Glass Finely chopped dill
1 small spoon Curcuma
1 small spoon Coriander smooth
1 small spoon Meat Spices
1 1/2 small spoon salt
1/2 small spoon Stuffed chicken
3 Medium grain Boiled potatoes
For formation
Smoothly cut
How to prepare
- Place the pot on medium and hearty heat for 4 minutes until the meat dries. Add the onion, heart until the onion is softened. Add garlic and ginger, add the heart until the garlic is softened, add the peppers, Carrots, coriander, parsley, dill, turmeric, coriander, spices, salt and salt, heart on fire for about a minute to soak the ingredients of flavor spices.
- Add the meat to the potatoes, mix until the ingredients are well mixed and you have a cohesive kofta. Let the mixture cool completely before forming (you can put the mixture in the fridge)
- Form the kofta into tablets approximately 3 inches or as you prefer.
- COVERING: Place the eggs in a deep dish, add salt and pepper and slightly skim the fork.
- Place the crisps in a wide dish.
- Place a tablet of kofta in the egg to cover with a light layer and then pour it into the crumbs, my heart to cover with a light layer.
- Place the tablets on a tray lined with butter or wax paper, put in the fridge for one hour to bond and not break during frying.
- In a large skillet, put a small amount of corn oil, place the pan over medium heat to heat well.
- Place several tablets of kofta in the pan, wait for a minute and then fold the tablets on the other side. Remove the kofta tablets until they become golden color, pour them on the kitchen paper to get rid of excess oil, feet hot.