40. BACON KOFTAS

Serves four


8 oz. lean bacon, coarsely chopped
1 cup fresh wholemeal breadcrumbs
2 spring onions, chopped
1 tablespoon chopped fresh parsley
finely grated rind of 1 lemon
1 egg white
black pepper
paprika
lemon rind and fresh parsley leaves, to garnish

Place the bacon in a food processor together with the breadcrumbs, spring onions, parsley, lemon rind, egg white, and pepper. Process the mixture until it is finely chopped and begins to bind together.

Divide the bacon mixture into eight even-sized pieces and shape into long ovals around eight wooden or bamboo skewers.

Sprinkle the koftas with paprika and cook under a hot grill or on a barbecue for about 8-10 minutes, turning occasionally, until browned and cooked through. Garnish with lemon rind and parsley leaves, then serve hot with lemon rice and salad.

COOK’S TIP: Don’t over-process the kofta mixture – it should be only just mixed. If you don’t have a food processor, either mince the bacon, or chop it very finely by hand, then mix in the rest of the ingredients.

courtesy of: Essential Main Courses by Linda Fraser. London: Hermes House (Anness Publishing Limited, 88-89 Blackfriars Road, London SE1 8HA), 1995, 2000, p. 44