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Nutrition Facts
Serving Size 1 (471g) Recipe makes 6 servings
Calories 412
Calories from Fat 50		(12%)
Amount Per Serving		%DV
	Total Fat 5.6g	8%
	Saturated Fat 1.4g	7%
	Monounsaturated Fat 1.6g
	Polyunsaturated Fat 1.4g
	Trans Fat 0.0g
Cholesterol 116mg		38%
Sodium 595mg		24%
Potassium 1614mg		46%
Total Carbohydrate 48.4g		16%
	Dietary Fiber 7.4g	29%
	Sugars 3.0g
Protein 41.7g		83%
detailed view... how is this calculated?

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Chef Flower's Turkish Cypriot Fried Meatballs - Kibrisli Kofte /

Recipe #220465 | 2½ hours | 2 hours prep | add private note

⁽¹³⁾ RATE IT NOW Print Recipe

By: Chef floWer
Apr 3, 2007

Kofte's is a meatball which is native to Cyprus, Turkey and some middle east regions. They came in all shapes, sizes and different flavours. This recipe is my mothers recipe, she normally uses beef but since I don't eat beef she use chicken if I'm coming over. We serve them with Turkish Cacik (We make the exact recipe) and a green salad or parsley salad. The cinnamon, mint, salt and black pepper are not the exact measurements as mum uses her hand to measure anything, feel free to add more but only to your taste.

SERVES 6 (change servings and units)

Ingredients

1 kg ground chicken or minced chicken or minced beef or ground beef
1 1/2 kg potatoes, peeled and finely grated
1 onion, finely chopped
1 egg, whisked (optional)
150 g flat leaf parsley, finely chopped
3 teaspoons ground cinnamon
3 teaspoons dried mint, grounded
1 1/8 teaspoons salt
1 teaspoon ground black pepper, to taste
vegetable oil, for frying

Directions

1
Peel and finely grate potatoes, place them in a bowl and sprinkle 1/8 teaspoon salt, set aside.
2
In a separate large bowl, place ground/minced chicken or beef, onion, parsley, egg, cinnamon, mint, salt and black pepper.
3
Potatoes have excess liquids and with this recipe you need to remove all the excess liquids. In a large strainer, kneed all liquids out of the grated potatoes with only leaving the potatoes flesh.
4
Then add the potato with the rest of the ingredients and mix them together. If the mixture is a little sticky you may need to add more potatoes.
5
With your hand mould the kofte into a small long patty about 5cm x 2cm (2 inch x 1/2 inch) then place them on a tray, repeat this until all the mixture is finish. When placing the kofte’s on a tray do not allow them to touch each other as they may stick together.
6
Heat oil in a frying pan or deep fryer add kofte one by one in the pan without touching each other. Flip them over once they are brown and then let the other side brown. Remove onto serving platter, then repeat this step until all kofte's are finished, then serve.
7
Could be served as finger food, entree or a main dish with Turkish Cacik (yoghurt sauce) and garden salad.

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Featured Reviews for This Recipe

From: Mellowpuff

On Feb 15, 2009

These were nice. I made up 2 batches: half chicken and half beef, as I had both in the fridge. We would definitely choose the beef over the chicken - the chicken seemed to be lacking in flavour. The potato is a nice change, but it overall it was quite time consuming & messy, so I don't think I'd make them again. Breadcrumbs could be an idea (^0^)

1 person found this review helpful

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From: The Flying Chef

On Oct 30, 2008

We loved these I served them with Chef floWer Savoury Couscous and with her suggestion of Turkish Cacik. It was an absolutely delicious meal and the whole family agreed. I made them a little fatter as I was serving as a main meal so it made for a little quicker preparation. I would definitely make these as finger foods at a party they would go down a treat. I made them with chicken and I know now after tasting this would definitely be my preference over beef. Thanks for another great recipe Chef floWer.

1 person found this review helpful

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From: Simian Baynes

On Mar 24, 2008

As I type my stomach is achingly full of kofte, and I couldn't be happier! I was skeptical about the proportions when I saw what 150g. of parsley looks like. When the parsely was combined with the kilo and a half of potato, the kilogram of beef looks down right paltry. Steady on, kitchen virtuoso. The proportions are just right. This is not a meatball in the spaghetti-and-meatball sense, but a species unto itself. The meat is definitely present, but the vegetable mass keeps things moist and tender. These light, fresh tasting patties would make for a fab summer dinner (invite friends, the yield is large) or potluck fare. Definitely make the cacik to go with. We made them to go along with stuffed peppers. We will be up for a repeat performance as soon as our appetites recover.

3 people found this review helpful

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From: Tisme

On Apr 18, 2008

I made these for a party, and they are just wonderful! So easy to prepare! I used minced beef and followed ingredients exactly. I baked them in the oven for about 8 minutes and then removed them and put them onto a wire rack to finish the baking. This way any fat dripped through the rack and onto the tray. These are delicious and I got about 70 small shaped patties which will be just right for appetizers. I will serving them with Turkish Cacik. Thanks Chef floWer, I will be making these again soon!

2 people found this review helpful

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