Kofta battered meat balls

Makes about 24 balls

1 small onion, finely chopped 1 garlic clove, crushed 30 ml chopped fresh coriander 30 ml chopped fresh parsley 5 ml ground cinnamon salt and freshly ground black pepper to taste 500 g beef mince 1 extra-large egg, beaten salt and freshly ground black pepper to taste cooking oil for frying

Batter 200 ml (110 g) Snowflake cake flour 5 ml baking powder 5 ml salt 4 extra-large eggs 125 ml warm water cooking oil for frying

1. Mix the onion, garlic, coriander, parsley, cinnamon, seasoning and mince together. 2. Beat egg, add and mix well into mince mixture. Roll into small balls and leave in the fridge for about 20 minutes to set. 3. Heat oil in a heavy-based saucepan and fry the koftas for a few minutes until cooked. Drain and set aside to cool slightly. 4. Batter: Sift the flour, baking powder and salt together. Add eggs and warm water and beat all the ingredients together until smooth. 5. Heat the oil in a heavy-based saucepan. Dip the koftas into the batter and deep-fry in batches until golden brown. Drain on kitchen paper. Serve the koftas on skewers with tomato sauce, chutney or mayonnaise with chopped coriander.

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