Kofta With Chili Tomato Salsa

• 6 None tomatoes, quartered, deseeded and diced
• 2 None spring onions, trimmed and cut lengthways into thin strips, and put into cold water
• 1 None red chilli, halved, deseeded and finely chopped
• 2 cloves garlic, peeled and finely chopped
• 1 None lemon, grated zest and juice
• 3-4 tbsp olive oil
• 10 g pine nuts, dry toasted and chopped
• 1 None shallot, peeled and diced
• 250 g minced meat (beef or lamb or a mixture)
• 1-2 tbsp breadcrumbs
• 1 medium egg yolk
• Pinch each ground cinnamon and grated nutmeg
• 2 tbsp sunflower or vegetable oil
• 12 small bamboo skewers

1. To make the salsa, mix the tomato, chopped scallions, chili, half the garlic, lemon zest and olive oil. Add sugar and lemon juice and season to taste. Set aside.
2. To make the kofta, mix the pine nuts, shallot, meat, breadcrumbs, egg yolk and the rest of the garlic. Add cinnamon and nutmeg and season to taste. Knead to combine ingredients, then form into 12 small balls.
3. Heat the oil in a large frying pan. Add the meatballs and fry over medium heat for about 10 mins, turning occasionally. Remove from pan and drain.
4. Spoon tomato salsa into 4 glasses. Put the meatballs onto skewers and add to the glasses. Garnish with scallion strips.

tomatoes, spring onions, red chilli, garlic, lemon, olive oil, nuts, shallot, beef, breadcrumbs, egg yolk, ground cinnamon, sunflower, bamboo skewers

Taken from recipes-plus.com/api/v2.0/recipes/17679 (may not work)