Chicken Koftas with White Bean Purée
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Place the beans, yogurt, lemon juice, garlic, cumin, salt and pepper in a food processor. Pulse until very smooth; add up to 2 tbsp (30 mL) water, if necessary. Place in a small saucepan and cook, stirring often for 5 minutes or until heated through. Adjust seasoning to taste. Set aside and keep warm until ready to serve.
Meanwhile, preheat the oven to 400ºF (200ºC). Mix the breadcrumbs with milk; let stand for 5 minutes. Stir in the egg, shallot, garlic, cinnamon, cumin, coriander and salt. Crumble in the ground chicken. Gently mix until well combined. Roll into 24 meatballs and place on a parchment-lined baking sheet. Lightly coat the top with cooking spray. Bake for 15 minutes or until golden and cooked through.
Spread the bean purée on a large, shallow platter and top with meatballs. Sprinkle cilantro and pine nuts over the dish. Drizzle with oil and dust with paprika. Serve with toasted pita.
|Per 6 meatballs with 1/2 cup (125 mL) puree and 1 pita serving||Amount|
|Saturated Fat||5 g|
|Per 6 meatballs with 1/2 cup (125 mL) puree and 1 pita serving||% Daily Value|