These crispy croquettes are Middle Eastern comfort food at its best. Pair with minty labneh for a dip that brings a fresh zing to every bite  

Lamb kibbeh with minty labneh

Makes about 14-16

Ingredients

For the kibbeh casing  

2 cups bulgur wheat, ground
2 cups semolina flour
1 1/2 tsp salt
1 cup boiling water
1/2 onion, grated
1 tsp paprika
1 tsp ground coriander
2 Tbsp olive oil
2 cloves garlic, chopped

For the filling  

1 Tbsp olive oil
300g lamb mince (beef mince works well too)
1/2 onion, grated
1 clove garlic. finely minced
1 tsp paprika
1 tsp ground cinnamon
Salt and milled pepper
Oil, for deep frying

1/2 cup labneh (see page 37 for the recipe)
Handful mint
3-4 stalks dill
1 Tbsp za’atar
1 Tbsp olive oil

Method

1. To make the kibbeh casing, mix together the bulgur wheat, semolina, salt and boiling water. Cover and set aside for about 20-30 minutes.
2. Add the onion, garlic and spices.
3. Add the olive oil and work the dough for about 5 minutes using your hands.
4. Cover and set aside the dough for about 5 minutes.
5. For the filling, heat the olive oil in a pan on medium to high heat. Brown the mince for about 3-4 minutes.
6. Add the onion, garlic and spices, then fry until fragrant, about 4-5 minutes. Season and set aside.
7. Form the kibbeh dough into 45g balls (about the size of a large strawberry).
8. Wet the hand that will hold one of the balls by dipping your index finger in water. Using the index finger, make an indentation in the centre of the dough ball. Turn the kibbeh casing while lightly pressing it.
9. Once you have a shell, put the lamb mixture inside. Close the shell and give the casing the shape of the traditional kibbeh, roughly the shape of a rugby ball.
10. If you see cracks in the kibbeh, smooth it out by lightly wetting your finger and running it over the crack.
11. Deep-fry the kibbeh in batches on high heat. Fry for a minute without touching them or turning down the heat. To achieve a uniform colour, carefully turn the kibbeh in the heated oil after a minute. Lower the temperature to medium-low and cook for about four minutes.
12. Using a slotted spoon, carefully remove the kibbeh from the oil and drain on kitchen towel. Season while warm.
13. To serve, combine labneh and mint and season. Spread onto your serving plate and top with the golden crispy kibbeh. Garnish with dill, za’atar and a drizzle of olive oil.

By: Lichelle May
Photography by: Zhann Solomons
Text courtesy of MyKitchen magazine

Also read: MK test out 2 yummy slow roasted lamb recipes

The post Lamb kibbeh with minty labneh appeared first on MyKitchen.

We hero the humble tin of tuna in these lean, mean, mouth-watering meals.  

Our tuna pâté is a nod to the flavours of a classic nigoise salad and can be served with a cheeseboard, on crusty bread or with dinner.  

Tuna nicoise pate 

Serves 4 as a starter 

Totatl time 20 minutes

Ingredients 

2 tins (170g each) tuna, drained 
1/3 cup butter, softened 
½ cup cream  
1 lemon, zested and juiced 
1 Tbsp wholegrain Dijon mustard  
¼ cup parsley, finely chopped 
2 eggs, boiled, cooled and peeled 
8 black olives, pitted and roughly chopped 
4 capers, chopped 
1 spring onion, chopped 
Salt and milled black pepper  
Crackers and breadsticks, for serving  

Method

1. Add ingredients to a food processor and blend until smooth. 
2. Taste and season well with more salt and pepper if needed. 
3. Spoon pâté into a bowl or lined tin, cover and refrigerate for 2 hours. 
4. Serve at room temperature with crackers and breadsticks. 

Tuna croquettes

Makes 12 

Total time 1 hour

Ingredients

For the croquettes  

2 tins (170g each) tuna, drained 
4 potatoes, cubed and cooked until tender 
1 clove garlic, grated 
2 Tbsp parsley, chopped 
1 spring onion, chopped 
1 lemon, zested and juiced 
Pinch of chilli flakes 
Salt and milled black pepper  

For frying  

1 cup flour  
1 cup panko breadcrumbs  
1 egg, whisked 
Vegetable oil, for frying  

For serving  

Sriracha mayo  
Zesty herb sauce (see Chef’s Tip below)  

Method

1. Combine croquette ingredients in a bowl and mash together until smooth. Season generously. 
2. Shape mixture into golf ball-sized portions, place on a plate, cover with plastic wrap and chill for 30 minutes. 
3. Place flour, breadcrumbs and whisked egg to separate bowls. 
4. Heat oil in a pot for shallow frying. 
5. Dip croquettes in flour, then egg, and finally in breadcrumbs. 
6. Shallow fry for 2-4 minutes or until golden and crispy. Remove and drain on kitchen paper. 7. Serve tuna croquettes immediately with sauces on the side. 

Chef’s tip
For a zesty herb sauce, combine 20g finely chopped parsley with 1 minced garlic clove, 1 seeded and finely chopped chilli, Y2 zested and juiced lemon and Y4 cup olive oil. Season well and mix to infuse the flavours.   

Tuna melt 

Serves 4 

Total time 20 minutes

Ingredients

For the tuna base  

2 tins (170g each) tuna, drained 
1/3 cup cream cheese 
1 clove garlic, minced 
¼ red onion, very thinly sliced 
2 Tbsp Sriracha 
2 Tbsp chopped fresh dill, plus extra for garnish 
Softened butter, for toasting 
8 slices farm-style bread 
1 cup grated Cheddar 
1 cup grated mozzarella  

Method 

1. Combine tuna base ingredients in a bowl and season. 
2. Combined grated cheese. 
3. Butter bread slices on both sides. 
4. Heat a pan or sandwich press over medium-high heat and add two slices to toast. 
5. While toasting, spoon a generous layer of tuna base to one slice, top with cheese and then season. 
6. Place second slice onto cheese and press down. Flip sandwich to toast the other side. 
7. Repeat with other three sandwiches. 
8. Serve hot, garnished with herbs. 

For the ultimate tuna mayo

Ingredients

2 tins (170g each) tuna, drained 
½ cup mayonnaise  
2 tsp Dijon mustard
Salt and milled black pepper  
½ lemon, zested 
½ clove garlic, grated  

Tuna mayo bagel

Serves 2

Total time 10 minutes

Combine tuna mayo ingredients. Toast 2 seeded bagels, top with lettuce leaves and spoonfuls of tuna mayo. Top with a handful each of petite herbs and bean sprouts. Slice and serve.  

Crunchy tuna mayo chickpea salad

Serves 2

Total time 20 minutes 

Combine tuna mayo ingredients. Toss 1 tin (410g) rinsed chickpeas with 2 Tbsp olive oil, ½ tsp cumin and ¼ tsp paprika and roast at 180°C for 15 minutes. Toss 1 packet (40g) rocket to a salad bowl and toss with 150g quartered cherry tomatoes, 2 wheels crumbled feta, 1 ribboned mini cucumber and ¼ thinly sliced red onion together. Serve salad topped with chickpeas, tuna mayo and a squeeze of fresh lime.  

 Tuna mayo hand rolls

Makes 6

Total time 15 minutes

Combine tuna mayo ingredients and 1 Tbsp hoisin sauce. Cut 1 large carrot, 1 mini cucumber and slice 1 avo into matchsticks. Place 1 nori (seaweed) sheet on a plate. Place a portion of each ingredient in the corner of the nori, fold over and roll into a pouch. Repeat with remaining ingredients to make 6 hand rolls. Scatter with black sesame seeds and serve with soy sauce or kewpie mayonnaise. 

Words by Sjaan Van Der Ploeg
Photographs: Zhann Solomons  

The post 4 appetising tuna recipes that may surprise you appeared first on MyKitchen.

Make sure your festive leftovers don’t go to waste! These chicken croquettes are the perfect way to get the most out of Christmas lunch leftovers.

SERVES 4 // COOKING TIME 1 hour

INGREDIENTS
For the cranberry-bubbly sauce
2 cups MCC (or other good sparkling wine)
100 g dried cranberries
2 leeks, chopped
1 carrot, chopped
1 onion, chopped
For the chicken croquettes
2 cups leftover roast chicken, shredded
1 cup leftover potato bake, mashed
1 cup leftover stuffing
3 eggs
1 cup breadcrumbs
Vegetable oil, to shallow-fry
To serve
1 cup leftover peas
1 cup leftover green beans, julienned
Dried cranberries
Microherbs

METHOD
For the cranberry-bubbly sauce
1. Place all ingredients in a pot and simmer for 20–30 minutes, until reduced by half.
2. Check the seasoning and add salt and pepper if needed.
For the chicken croquettes
1. Combine the chicken, potato bake, stuffing and 1 egg. Season with salt and pepper. Place in the fridge for 30 minutes.
2. Preheat oven to 150ºC.
3. Place 2 eggs, whisked, in one bowl and the breadcrumbs in another bowl.
4. Divide the chicken mixture into 4 balls. Dip each one in the egg, then in the breadcrumbs.
5. Heat oil and fry the croquettes for 10 minutes per side. Finish in the oven for 8 minutes, until golden and crispy.
To serve
1. Pour the sauce into a shallow bowl. Place a croquette on top.
2. Add peas and beans. Top with cranberries and microherbs.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

Here at MK, we love a good wine infusion! Use up any leftover wine for these decadent mixed chocolate and wine truffles.

The post Chicken croquettes with cranberry-bubbly sauce appeared first on MyKitchen.

Step aside, iceberg lettuce. This crushed carrot salad with brisket croquettes is ideal for meal prepping or serving alongside a feast.

SERVES 6 // COOKING TIME 1 hour 30 min

INGREDIENTS
For the brisket croquettes
500 g brisket, cooked and shredded
½ cup BBQ sauce
1 large potato, cooked and mashed
1 cup flour, to coat
1 egg, whisked
1 cup bread crumbs
Extra oil for deep frying
Salt and pepper, to taste
For the salad
400 g rainbow baby carrots
Rocket leaves
For the harissa
2 sweet red peppers
2 garlic cloves, roasted
Cumin seeds, toasted
Coriander seeds, toasted
1 tsp paprika
1 chilli sliced
¼ cup olive oil
Salt and pepper, to taste

METHOD
For the brisket croquettes
1. In a large bowl, add the brisket, BBQ sauce and potato. Mix through and form into 5 cm balls slightly flattened between palms. Coat the balls in flour, followed by the whisked egg and a final coating of bread crumbs.
2. Using a deep large pot, heat oil on a medium to high heat. Deep-fry croquettes until golden and crispy. Remove from oil and place on paper towel to drain excess oil. Season croquettes while hot.
For the salad
1. Preheat oven to 180°C.
2. Drizzle half of the carrots with olive oil and roast for 30 minutes.
3. Using a peeler, ribbon the other half of carrots and serve raw for extra crisp and freshness to your salad.
4. To assemble, mix all elements in one bowl and dress with olive oil.
For the harissa
1. Chargrill the red peppers until the skin is black. Remove from the heat and place in a bowl. Cover with cling wrap and allow the peppers to steam for 5 minutes before peeling and deseeding.
2. Roughly chop up the red peppers and garlic, and add the rest of the ingredients. Mix through.
3. Season and serve with carrot salad and croquettes.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

Our steak and lentil salad is another meaty option to enjoy!

The post Crushed carrot salad with brisket croquettes appeared first on MyKitchen.

It’s time to rise and shine with these lovely pea croquettes with poached eggs and salmon! These make the perfect option for spoiling that special someone with brekkie in bed.

SERVES 2 // COOKING TIME 50 min + 2 hours cooling time

INGREDIENTS
For the croquettes
1 small potato
¾ cup peas
¼ cup grated Parmesan
2 tbsp chopped chives
1 tbsp flour
1 egg yolk
2 whole eggs
1 cup breadcrumbs
Vegetable oil, to shallow-fry
For the creamy caper dressing
Handful chopped parsley
½ cup mayonnaise
Juice of ½ lemon
1 tbsp chopped capers
To serve
2 whole eggs
200 g smoked salmon

METHOD
For the croquettes
1. Cook and peel the potato, then mash and measure out 1 cup. Cook the peas. Leave both to cool.
2. Mix the mashed potato, peas, Parmesan, chives, flour and egg yolk. Roll into small balls and chill in the fridge for at least 2 hours.
3. Beat together the whole eggs in a bowl. Place the breadcrumbs in another bowl.
4. Pour oil into a pan 2 cm deep and heat to medium-high.
5. Dip the chilled balls in egg, then roll in breadcrumbs. Working in batches, fry them, turning often, until golden brown and crisp, about 3–4 minutes. Drain on paper towel.
For the creamy caper dressing
1. Combine all the ingredients.
To serve
1. To poach the eggs, bring a pot of water to a simmer and add a drop of vinegar. Crack each egg into a separate cup. Stir the water to create a whirlpool and tip in an egg. Cook for 3–5 minutes, then remove with a slotted spoon. Repeat.
2. Serve the poached eggs, croquettes and salmon drizzled with the creamy caper dressing.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen/HMimages.co.za

The post Pea croquettes with poached eggs and salmon appeared first on MyKitchen.

If you need a quick snack option, these potato croquettes are perfect. They’re fast, easy, and you can make use of any leftover meat you have from other meals.

MAKES 12 // COOKING TIME 20 min

INGREDIENTS
2 cups leftover meat, shredded
1 tbsp fresh thyme
2 cups mashed potatoes
2 cups stuffing
1 egg
¼ cup flour
2 cups breadcrumbs

METHOD
1. Blend meat and thyme in a food processor until crumbly.
2. Add potatoes and stuffing. Using 2 tbsp of the mixture, roll into balls.
3. Place beaten egg, flour and breadcrumbs in separate bowls. Dip the balls into the egg, flour and then breadcrumbs.
4. Deep-fry until golden, about 2 min.

Recipe & Styling: Brita Du Plessis
Photography: Kendall-Leigh Nash

The post Quick potato croquettes appeared first on MyKitchen.