Game koftas make a tasty lunch or main course

Game koftas

Ingredients Instructions
  • For the koftas - 2x pheasant breasts
  • 2x partridge breasts
  • 10g English mustard
  • 3g cumin
  • 3g cayenne pepper
  • 1g cinnamon
  • 1bsp fresh parsley, chopped
  • For the raita - 1 tbsp Fresh mint, chopped
  • 1 tbsp fresh coriander, chopped
  • 1x cucumber
  • 1x lime
  • 100g natural yoghurt
  • For the salsa - 4x large ripe tomatoes
  • 100ml extra virgin olive oil
  • 1x large red onion
  • 1tbsp fresh coriander, chopped
  • 1x lime
  • 1x red chilli
  • Black pepper
  • Sea salt
  • Place the mince in a mixing bowl and add the English mustard, flat leaf parsley and spices. Mix all the ingredients together.
  • Roll the mixture into small sausages and leave in the fridge to set.
  • Once firmed up, fry off the koftas evenly in a touch of rapeseed oil until golden and fully cooked. Keep moving them around for a lovely, even colour, and season with salt.
  • Remove the seeds from the cucumber by cutting in half lengthways and running a teaspoon along the middle.
  • Chop the cucumber into small cubes and stir with the mint, coriander, and yoghurt. Squeeze in the juice of half the lime.
  • Quarter the tomatoes and remove the seeds, then chop the tomato into rough squares and place in a mixing bowl. Thinly slice the red onion and add this to the bowl.
  • Split the chilli in half and finely chop, removing the seeds if you don’t want the salsa too hot, and add to the bowl.
  • Squeeze in the juice from the remaining half lime, season with salt and pepper, mix well and sprinkle with the chopped coriander.
  • To serve, place a good dollop of the red onion salsa in the middle of a serving plate, arrange 3 koftas per serving around the salsa and finish with a ramekin of the raita.