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.
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
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.
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.
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.
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.
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.
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.
7. Pile the koftas on top of the avocado and garnish with the whole coriander leaves.