Last night I improvised this Kafta recipe, and since I got two special requests, here goes the recipe. You’re gonna need a meat grinder or a mixer, which was what I used to grind it all. For a while, I didn’t see the point in having a mixer in the kitchen, but after you actually have one, just the possibility of grinding your own meat is worth every cent, not only for quality control, but also for making effortless mixes like this, which I’d never manage to ask a butcher to do for me.
So, let’s see, I’m gonna break the meal in three parts, the Kafta itself, the deep fried sweet potatoes and the salad. The last two are really one liner simple.
Chicken Kafta
- 400g of deboned clean chicken breast
- 1/2 a medium onion
- 2 table spoons of yellow mustard
- 1 table spoon of real paprika
- 75g of while grain flour
- salt it as you like
Mix using your mixer until you have a uniform paste that you can shape with your hand. The idea is to make small sausage-like paddies you can just throw in the grill, and then eat with the bun ( tossing some salad in the bun while eating ). Ideally, you’d be able to toss them on a charcoal grill, or just a very hot iron grill. Here, I was in a hurry, hungry, and just tossed in a frying pan with just enough butter not to stick and give it a delicious golden brown coating. Shape with your hand, toss on the grill and take them off when they’re evenly cooked.
Serve with arabian “Pitta” flat bread, as thin and as fresh as you can get your hands on.
Deep Fried Sweet Potatoes
No secrets here. Should work with yams, but in Brazil what we have are brown coated sweet potatoes, white in the middle. So, not yams. But should work. In theory. Ok, you cook them in boiling water, after giving them a really good wash ( and I also disinfected using a bit of bleach in tap water in a 30 min immersion bath to make sure all was killed ). Chop into french fry shaped bits after the cleaning, and then cook it until ready. Then, just deep fry on the hottest oil you can get your hands on, so it won’t fry for long. What you want is a golden crispy coat on the very sweet and succulent potatoes. Take off the deep fry and let them dry out from the oil, and ready to serve. If you salted the water, there’s no need to salt them afterward.
Bean Sprout Salad
This was really simple. Wash and disinfect your favorite green leaves, tomatoes and bean sprouts, then if you want, season with extra virgin olive oil, balsamic vinegar, and lemon juice, all in equal parts, with salt ( as much you like it ). I didn’t, since the intention was to make small sandwiches with the arabian flat bread 
And Barbecue Sauce or Mustard on top
So, that’s it, bon appetit!
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