Karen Martini's chicken and corn koftas with coriander and avocado

Name: Karen Martini's chicken and corn koftas with coriander and avocado
Cook time: 1 h
Yield: 4-6
Cuisine: Modern Australian
Ingredients: 2 cobs corn; extra virgin olive oil; 1 onion, finely diced; 3 garlic cloves, finely grated; 3½ tsp ground cumin; 1 tsp smoked paprika; 1 tsp chilli powder; 500g chicken mince, preferably thigh; 1 cup fresh white breadcrumbs or panko crumbs; 1 bunch of coriander, leaves and fine stalks picked, stalks and half the leaves finely chopped; 1 egg, lightly whisked; salt flakes and freshly ground black pepper; oil for shallow-frying; 2 avocados; 2 limes

Karen Martini

September 11, 2020

Versatile chicken and corn patties.William Meppem

Time:30 mins - 1 hourServes:4-6

These gently spiced koftas are very versatile, and can be served as finger food, a mezze, a snack or with some salad or sides as a full meal. They’re also excellent served in pita bread or large tortillas with shredded iceberg lettuce or cabbage, sour cream and hot sauce.

Ingredients

2 cobs corn
extra virgin olive oil
1 onion, finely diced
3 garlic cloves, finely grated
3½ tsp ground cumin
1 tsp smoked paprika
1 tsp chilli powder
500g chicken mince, preferably thigh
1 cup fresh white breadcrumbs or panko crumbs
1 bunch of coriander, leaves and fine stalks picked, stalks and half the leaves finely chopped
1 egg, lightly whisked
salt flakes and freshly ground black pepper
oil for shallow-frying
2 avocados
2 limes

Method

Step 1
Heat a griddle pan on high heat until very hot. Brush the corn with oil and grill for 6-8 minutes until tender and charred, turning regularly. Once cool enough to handle, slice the kernels off the cob with a large knife and place in a large bowl.
Step 2
Heat a splash of oil in a medium frying pan over medium heat. Add the onion and garlic and fry for about 3 minutes to soften, then add the cumin, paprika and chilli and stir for 1 minute. Tip into the bowl with the corn.
Step 3
Add the chicken, breadcrumbs, chopped coriander, egg, 1 teaspoon of salt and a generous grind of pepper. Mix with your hands until well combined.
Step 4
After washing your hands, lightly moisten them with some oil, then form 70g portions of the mixture into slightly flattened rounds. Chill for 30 minutes.
Step 5
Heat 1cm of oil in a large frying pan over high heat. Cook the koftas for about 3 minutes on each side. You will need to cook these in two or more batches (keep them warm in a low oven if you like). Drain on paper towel briefly.
Step 6
Meanwhile, dice the avocados and spread out on a serving plate. Smash lightly using the back of a fork. Squeeze over the limes, season with salt and pepper and drizzle over some olive oil.
Step 7
Pile the koftas on top of the avocado and garnish with the whole coriander leaves.