Meat and Potato Kofta

 I like making Kofta kebabs which are usually mostly meat with onions and spices.  This recipe adds some shredded potatoes to add another flavor and to help extend your meat.  

Ingredients

• 1 lb ground meat – beef, lamb or pork.  
• 3 medium yukon potatoes
• 1 medium onion
• 3 garlic cloves, minced or pressed
• 1 tsp of salt
• 1 tbls smoked paprika
• 1 tsp cayenne or dried chipotle powder
• 1 tsp whole cumin
• 1 tsp whole coriander

1. Toss the cumin and coriander into a dry pan over medium heat.  Roast until brown.  Use a mortar or back of a spoon to smash up the toasted cumin a bit.  Leave is coarse.
2. Grate the potato on fine grated into the bowl.  Grating size like what you would use for parmesan cheese.     Squeeze the grated potatoes and discard the liquid.
3. Peel the onion, make sure to leave the root end intact.  In the same bowl, grate the onion on the same setting.  Keep the liquid.
4. Toss in the mince garlic and mix well. 
5. Add salt and mix well.  
6. Add the meats, cumin+coriander mixture and remain spices to the bowl.  Mix well. 
7. If using Kofta skewers, put in the refrigerator too cool for a hour.   If you are short of time, toss the bowl in the freezer for 10 mins.  When cool, form the mixture on your skewers then back in the refrigerator or freezer to cool before cooking.  Cook over a hot charcoal grill.  
8. If you are not using Kofta skewers, form into short sausage shapes about twice the width of your thumb or make small burgers patties.  Cook in a medium hot skillet with a bit cooking oil until golden brown. 

Serve with  a garlic aioli, tzatziki, chili sauce or what you like.