Kofte and Yogurt Carrot Salad Part 2 of 2

Köfte are a Turkish dish, a kind of a mix between meatballs and hamburgers. Every region has their own specialty which usually include slight different spices and shapes. Some are flat and round like hamburgers (but smaller) some are shaped like sausages, some are skewered and grilled. They are very tasty and quick. With these köftes I veered off the traditional recipe because I was trying to make it lighter but keep the savory flavor.

-Jules

Köfte—Light

1 half pound of lean ground beef
5 carrots shredded (should be just about the same volume as the beef)
2 cloves of garlic minced
1 handful of parsley chopped
1 onion, chopped
1 egg
1/2 teaspoon salt
1/2 teaspoon cumin
1/4 teaspoon red pepper
1/4 teaspoon black pepper

The shredded carrots should be about the same volume as the meat. You may have to adjust based on the size of your carrots. Chop everything finely and kneed together (like meat loaf.) I recommend then putting it in the fridge for an hour. The tastes develop more if you let everything mingle and get friendly. Then shape meat mix into small patties about the size of silver dollars and fairly thin. Pre heat a non stick skillet—you want a little char. If they stick use a little olive oil on the pan. Cook up as many as you would like. Serve with salad and bread.