Saturday, 2 August 2014

Indian Meatballs with Hot Chilli Relish

Tiny meatballs are great to pass around at a party and these ones disappeared really fast. I spiced them with coriander and cumin and used Anathoth Farm Hot Chilli Relish as the dipping sauce.


1 teaspoon of coriander seeds
1 teaspoon of cumin seeds
500 g of mince ( I use a good quality prime mince so not too fatty)
2-3 slices of bread (enough to make 1 cup of crumbs)
1/2 cup  of grated carrot
2-3 tablespoons of Anathoth Farm Hot Chilli Relish
1 egg
1 teaspoon of salt

A couple of tablespoons of olive/rice bran oil for frying


  • Dry fry the cumin and coriander seeds until they are toasty and fragrant.
  • Grind in a mortar and pestle or spice grinder.
  • Use a food processor to make breadcrumbs from the slices of bread.
  • Mix all the ingredients together in a bowl.
  • At this stage I like to take a heaped teaspoonful of the mixture, flatten it slightly, and microwave it for 30 seconds.then  taste and if necessary add more salt to the meatball mixture
  • Make into small balls and fry in two batches so that the meatballs don't touch each other. I find that shaking the frying pan gently rather than turning them with a spatula worked best.
  • Stick a toothpick in each meatball.
  •  Serve at once with a bowl of Anathoth Farm Hot Chilli Relish for dipping.

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