While in Ipswich I was listening to National Radio over the internet and someone mentioned that kofta are made with flour and water/milk as the binding agent, not with egg.
I've since worked out that the same principle works well for hamburger patties. Especially with piles of minced agarlic and/or paprika, or lemon pepper, or basil, or coriander (of course), or red wine, or salt and pepper, or tomatoe paste, or red onion, or spring onions, or - hmm, I haven't actually tried mustard, but I'm sure it would be fabulous.
Mind you, I think part of the success is using cast iron cooking implements. I don't know why, but heat applied to food via cast iron is somehow different from the same amount of heat applied to food via other media.
Posted by carla at January 28, 2005 12:43 AM