Chicken Kofta With Potato Puree (Hasan Pasha Kofta) Recipe
Meatballs and potatoes are two flavors attributed to each other around the world. I don't know whether it is because there are dozens of varieties made in our country or because it is loved so much, meatballs are seen as a Turkish dish. However, meatballs, which are known by different names in different countries, are actually a world food. In almost every country, a different kind is cooked. In most of them, it is also served with a different kind of potato. Swedish meatballs are served with mashed potatoes, while hamburger (yes, hamburger is also a type of meatball) is served with french fries. Types of meatballs made in many European countries are often served with boiled potatoes. In Cyprus, potatoes are added directly into the meatballs (see: Cyprus meatballs).
We mashed potatoes in Hasan Pasha kofta and put them on the meatballs. we did very well. Who will deal with it, from a meatball to a puree, cook them together, put them on the plate.
There isn't a downside either. If you cooked the puree and the meatballs separately, you can put them side by side and fill the plate with a main course and a side dish, but when you cook the two together, it feels like you need to do something more. It's been a long time since I left this feeling behind, I am at a point where I can understand and apply that the plate does not need to be filled anymore, but I know very well what it is like. When there is empty space on the plate to be placed in front of the guest, those empty places gnaw at the heart, and eventually they are covered with rice. It's not easy to get used to, but it's very easy once you get used to it. The plate does not have to be full, so that there is room for the salads on the table. Hasan Pasha kofta is a very healthy and sufficient meal for a healthy body with its protein and carbohydrates. If you have soup and salad, there is no need to cook a side dish or tumble to fill the plate.
Once you do it and get positive feedback from guests about what a decent meal it is, you'll find that it's much better. Just try it once.
Enjoy the recipe...
For chicken kofta:
- 500 g chicken breast,
- 1 onion, grated,
- 1 egg,
- 2-3 tablespoons bread crumbs,
- 1 handful of finely chopped parsley,
- Black pepper,
- Pepper flakes,
- 1 tbsp vegetable oil.
For potato puree:
- 2 medium potatoes,
- 1 tablespoon butter,
- 1/2 cup milk,
- Black pepper,
- 1/2 cup shredded chedar or mozzarella cheese.
For tomato sauce:
- 1 large tomato, grated,
- 1 tablespoon tomato paste,
- 1 cup water,
- 2 tbsp vegetable oil,
- Whizz the chicken breast meat in a food processor,
- Combine grounded chicken breast, grated onion, eggs, bread crumbs, parsley, salt and spices in a deep bowl and knead thoroughly,
- Take 4 big kofta of the mixture, make balls and pit the middle,
- Arrange them in a greased oven tray and brush with oil,
- Bake in a 190 C degrees preheated oven until golden,
- Peel the potatoes and cook in boiling water until tender,
- Drain and mash the potatos,
- Melt the butter in a large pan,
- Add potatoes and mix,
- Add the milk into the potatos and cook continuously stirring until homogenous,
- Add cheese and stir well,
- Add salt and black pepper, stir and cook for 2-3 minutes more,
- Remove the koftas from the oven and squeeze the potato puree into the pits with a squeeze bag or place with a spoon,
- For the sauce heat oil in a sauce pan,
- Add into the tomato paste and cook for a few mins.,
- Add into the grated tomato and cook for a few mins. more,
- Add water and salt, stir and remove from heat,
- Pour the sauce over the koftas,
- Bake until golden.