Sweet & Sticky Koftas and Spiced Chips

When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

Meanwhile, peel and grate the garlic (or use a garlic press).

In a large bowl, combine the garlic, breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), the remaining roasted spice & herb blend and half the harissa paste. Add the beef mince. Season with pepper and mix together with your hands. 

Shape into mini sausage shapes, 4 per person. Flatten to make koftas. IMPORTANT: Wash your hands and equipment after handling raw mince.

Pop the koftas onto another large baking tray. 

Bake on the middle shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The koftas are cooked when no longer pink in the middle.

Meanwhile, clean the now empty kofta bowl.

Trim the cucumber, then halve lengthways. Cut lengthways into roughly 1cm wide strips, then cut into 1cm pieces widthways. Cut the tomato into 1cm chunks.

In the (now empty) bowl, combine the red wine vinegar with a drizzle of olive oil and a pinch of sugar. Season with salt and pepper.

Add the tomato and cucumber to the bowl and toss through the dressing.

In another small bowl, combine the remaining harissa paste and mayo.

When the koftas are ready, drain and discard any excess fat from the tray, then drizzle over the honey (see pantry for amount). Turn to coat each kofta in the glaze.