Adam Liaw’s chicken and potato koftas
My name 1
Place the potato in a microwave-safe bowl and cover it with a plate. Heat for 5 minutes, then let cool to room temperature. Grate the potato and combine it with the onion, garlic, minced chicken, breadcrumbs, bicarbonate of soda, egg, turmeric, spices, parsley, mint, salt and 1 tablespoon of olive oil, then mix well by stirring in one direction.
My name 2
Divide the mixture into 12 equal parts, shape into balls and refrigerate until cooked. Heat a large frying pan over medium heat and add the remaining olive oil. Fry the meatballs in batches, turning occasionally, until cooked through, about 8 minutes. Place on a plate with sliced cucumber, radish, cherry tomato, lemon slices and yoghurt drizzled with olive oil. Sprinkle extra mint and parsley on top, season with salt and pepper and serve.
