Persiana Everyday is the all-new collection of more than 100 crowd-pleasing recipes for everyday eating from the author of the award-winning, Persiana.

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Fragrant Chicken Kofta Patties

As you may know I love making koftas, but I don’t make them with chicken as often as I’d like.

Now that there is better availability of both lean (breast) chicken mince and fattier (thigh) chicken mince, there is no better time to embrace them. The truth is, the thigh meat is fantastic for koftas, as it retains moisture and has so much more fl avour than breast meat, making it especially worthy of spicing up.

MAKES 14

For the koftas

500g (1lb 2oz) chicken thigh mince

1 small packet (about 30g/1oz) of fresh coriander, fi nely chopped

finely grated zest of 1 unwaxed lime (reserve the zested lime to serve)

2 teaspoons ground turmeric

1 teaspoon ground cumin

1 teaspoon pul biber chilli flakes

4 springs onions, thinly sliced from root to tip

2 fat garlic cloves, minced

vegetable oil, for frying

Maldon sea salt flakes and freshly ground black pepper

TO SERVE

⁎ warmed flatbreads

⁎ steamed rice

⁎ thick Greek yogurt

Put all the kofta ingredients, except the oil for frying, into a mixing bowl along with a generous amount of salt and pepper.

Using your hands, work the ingredients together really well for a few minutes until you have a smooth paste.

Divide the mixture into 14 equal portions and roll into balls, then gently press and flatten into patties 1cm (½ inch) thick.

Heat a large frying pan over a medium-high heat, drizzle in some vegetable oil and fry your patties, in 2 batches, for about 5 minutes on each side until fi rm and cooked through.

When all the koftas are cooked, serve in warmed flatbreads with steamed rice, alongside yogurt and the Parsley, Onion & Salad.

Cut the leftover zested lime into 4 wedges and serve for squeezing over the koftas.

Photo by Pal Hansen

ABOUT THE AUTHOR

British-Iranian Chef and food writer Sabrina Ghayour is a multi-award winning, best-selling author who made her name hosting the hugely popular ‘Sabrina’s Kitchen’ supper club in London, specialising in Persian and Middle Eastern flavours.

Specialising in teaching Persian and Middle Eastern cookery class across the country,

Sabrina has become the ‘go to’ girl for Persian and Middle-Eastern recipes, history and ingredient wisdom and is often called upon for her expertise and knowledge in the field.

Visit Sabrina Ghayour’s website