Air-Fryer Kofta: Easy, Quick, And Delicious!

Kofta is a popular dish in the Middle East, the Mediterranean, North Africa, India, and Asia. It is a minced meat mixture, typically made with ground lamb, mutton, pork, veal, or beef, and a variety of spices and herbs. There are also vegetarian options made with lentils, polenta, or other beans and vegetables. Kofta can be served on skewers, in patties, as meatballs, or cigar-shaped. In this article, we will explore how to make kofta in an air fryer, a kitchen appliance that uses hot air and a condensed space to cook food quickly and give it a crispy texture.

Choosing your meat

Kofta is a minced meat mixture that typically consists of ground lamb, mutton, pork, veal, or beef, or a combination of these meats with fresh herbs. There are also vegetarian varieties made with lentils, polenta, or other beans and vegetables.

When choosing your meat, consider the fat content. If you are using lean ground meat such as venison, bison, or turkey, you may need to add a little more oil and/or be careful not to overcook it. If you are not using lamb but want to include it, you can make up for its higher fat content by using ground beef with a higher fat percentage (80-85%).

You can also make kofta with fish. Salmon is one option that pairs well with the kofta spice mix.

Making the spice mix

Ingredients:

The spice mix typically includes a combination of whole spices and ground spices. Commonly used whole spices include coriander seeds, cumin seeds, black peppercorns, allspice, cardamom seeds, and dried red chilli peppers. These spices need to be toasted and ground to release their aromatic flavours and create a unique blend. Ground spices such as turmeric powder, paprika, or garam masala can also be added to enhance the colour and flavour of the kofta.

Preparation:

Start by dry roasting the whole spices in a pan over medium heat. This step is essential to awaken the spices' flavours and aromas. Stir the spices continuously for a few minutes until they become fragrant and lightly browned. Be careful not to burn the spices as it will impart a bitter taste. Once toasted, allow the spices to cool down to room temperature.

Next, transfer the cooled spices to a spice grinder or mortar and pestle. Grind the spices to a fine powder. It is important to grind the spices well to ensure a smooth and even texture in the final kofta mixture. Once ground, pass the spices through a sieve to remove any large chunks or impurities.

Storage:

Store the spice mix in an airtight container in a cool, dry place. Storing the spice mix properly will help retain its freshness and flavour. Label the container with the date and use within a few months for the best flavour and aroma.

Usage:

The spice mix can now be used to make delicious kofta! Typically, the spice mix is combined with minced meat (such as lamb, beef, or chicken), chopped onions, garlic, fresh herbs like parsley and mint, and a binding agent like egg or breadcrumbs. Mix all the ingredients well, and shape them into oval meatballs or cigar-shaped cylinders. The koftas can then be placed in the air fryer and cooked until crispy and cooked through.

Feel free to adjust the spice mix to your taste preferences or experiment with different combinations of spices to create your unique blend!

Binding the kofta

Using Meat Proteins:

In recipes that use meat, such as ground beef or lamb, it is essential to blend the meat mixture thoroughly. This step helps the meat proteins bind together and become sticky, allowing the kofta to maintain its shape. You can use a stand mixer or blend by hand to achieve this.

Adding Binders:

Common binders used in kofta recipes include eggs and breadcrumbs. The egg helps hold the kofta mixture together, while breadcrumbs can provide additional binding and improve the texture. However, if you are making gluten-free kofta, you can omit the breadcrumbs as the egg is usually sufficient to bind the mixture.

Binding Vegetarian Kofta:

For vegetarian kofta, such as those made with potatoes and paneer (cottage cheese), the binding process is slightly different. Here are some tips:

• Use boiled or mashed potatoes: Boiled potatoes are easier to mash and help bind the ingredients together.
• Grate the potatoes: Grating the potatoes after boiling and cooling them will create a more cohesive mixture.
• Add binding agents: Include ingredients like cornstarch, cornflour, or milk powder to help bind the mixture and create a soft, pliable dough.
• Form the kofta: Take a small amount of the mixture, flatten it into a disc, add chopped dried fruits (such as almonds and raisins), and roll it into a ball.

Cooking and Handling Tips:

• Preheat the air fryer: Preheat your air fryer to the recommended temperature, usually around 180-400°C (350-375°F).
• Brush the basket: Lightly brush the air fryer basket with oil to prevent sticking and help achieve a golden colour.
• Handle with care: Allow the cooked kofta to cool in the basket before removing them, as they may break if handled while hot.

Cooking time and temperature

The cooking time and temperature for kofta in an air fryer will depend on the type of kofta being made.

For instance, the cooking time and temperature for Lauki ke Kofta in an air fryer is different from that of Malai Kofta.

Lauki ke Kofta is made by first squeezing out the water from grated lauki (bottle gourd) and adding spices such as ajwain, turmeric powder, red chilli powder, garam masala powder, and salt to taste. Besan (gram flour) is then added to the mixture, which is then formed into small balls. The air fryer is preheated to 400 F/200 C for 10 minutes, and the kofta balls are cooked at 375 F/190 C for 5 minutes. The fryer is then opened, the balls are flipped, and they are cooked until they turn golden brown (approximately 10 minutes).

On the other hand, Malai Kofta is made by combining grated paneer (cottage cheese) and boiled potatoes with red chilli powder, cornflour, milk powder, and salt. Almonds and raisins are added, and the mixture is formed into small balls. The air fryer is preheated to 180 degrees Celsius for 10 minutes, and the kofta balls are cooked for 18 minutes.

Other types of koftas, such as those made with ground beef or a combination of beef and lamb, are cooked at 400 degrees F for 8-12 minutes, flipped, and then cooked for an additional 4-6 minutes until lightly browned and cooked through.

It is important to note that cooking times may vary depending on the specific air fryer model and the size and shape of the kofta balls. It is always a good idea to check the kofta for doneness and use a meat thermometer to ensure that the internal temperature is reached.

Serving suggestions

There are many ways to serve kofta, depending on your preferences and dietary requirements. Here are some serving suggestions:

With Bread

Kofta can be served with a variety of breads, such as:

• Pita bread
• Naan
• Paratha
• Roti
• Greek flatbread
• Tawa Naan

With Rice

Kofta also goes well with rice. You can serve it with plain rice, or try something more flavoured, such as jeera rice, or rice pilaf.

With a Salad

For a healthier option, serve your kofta with a salad. This could be a Greek salad, or a simple tomato and cucumber salad.

As a Wrap

Kofta can be served in a wrap, with Greek flatbread and a simple Greek yoghurt dressing.

With a Sauce

Kofta is often served with a sauce. Tzatziki is a popular choice, as is a simple tomato sauce. If you want something richer, you could try a creamy, spicy gravy.

Frequently asked questions