Ingredients
1 medium potato
4 large chicken fillet
1 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon oregano
1 teaspoon basil
1 teaspoon coriander
1/2 teaspoon cardamom
For filling
10 cubes creamy cheese
1/2 cup mushroom, minced
2 tablespoons chopped parsley
For frying
Corn oil
For coating
2 large eggs
1/2 teaspoon salt
black pepper to taste
2 cups bread crumbs
Preparation
In a deep saucepan put the potatoes and cover with water. Put the potatoes over medium heat until cooked. Peel the potatoes and set aside.
Bring the meat grinder and use the disk with small holes. Chop potatoes and chicken in a deep dish. Add salt, pepper, oregano, basil, and cardamom. Mix with your hands until well combined.
Take a little of the dough between your hands and roll into medium-sized balls.Place one table spoon of filling into the middle of each kofta ball then close the dough and form it like a finger.
Whisk the eggs with a fork, add salt and black pepper. Dip well the meatball fingers (kofta) in egg mixture on both sides. Coat the meatballs with bread crumbs with a little pressure on it in order to let the bread crumbs stick on kofta.
Heat the oil in a skillet over medium heat. Place several fingers of kofta and fry in oil until golden brown. Drain on paper towels. Fry the rest of the fingers. Serve hot.