Quick and easy snacks never looked so divine! Whether you’re preparing a spectacular feast or a casual family lunch, these kofta with roti and pomegranate-mint gremolata are a must.

SERVES 4–6 // COOKING TIME 30 min

INGREDIENTS
For the kofta
500 g ground beef
¼ onion, grated
2 tbsp parsley, minced
2 tbsp mint, minced
1 garlic clove, grated
1 egg
1 tsp cumin
1 tsp Greek origanum
Pinch cayenne pepper or paprika
½ cup breadcrumbs (plus more as needed)
2 tbsp canola oil
For the pomegranate-mint gremolata
½ cup pomegranate rubies + to garnish
Handful mint, plus extra to garnish
2 tbsp olive oil
4 rotis, lightly toasted and cut into squares
Plain yoghurt, to garnish

METHOD
For the kofta
1. Combine all ingredients in a bowl and mix well. Add more breadcrumbs until the mixture comes together, is no longer sticky and can be formed into balls. Shape into meatballs until you have used up all the mixture.
2. Heat oil in a pan and fry the kofta for 2–3 minutes until cooked and browned.
For the pomegranate-mint gremolata
1. Pulse the pomegranate, mint and olive oil in a food processor till roughly combined.
To serve
1. Spread gremolata on a platter. Top each kofta with a roti square and dollop of yoghurt.
2. Secure with a wooden skewer. Garnish with extra mint and pomegranate rubies.

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

If you’re looking for more snacks to add to the party, our charred mushroom with crostini and walnut gremolata recipe is ideal.

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