Kofta shallot pancake wrap

Juicy kofta meets flaky shallot pancake in this Dan Hong twist on a traditional kofta recipe.

Credit: SBS Food

• makes

  6

• prep

  20 minutes

• cook

  15 minutes

• difficulty

  Mid

Ingredients

• 1 kg minced lamb
• 1 yellow onion, finely diced 
• ½ bunch parsley, finely chopped 
• 1 tbsp salt 
• 2 tbsp black pepper 
• 2 tsp Lebanese 7-spice (baharat)
• 1 tbsp vegetable oil 
• 6 frozen shallot pancakes (available at Asian grocers) 

Salad

• 1 cucumber, julienned
• 2 spring onions, julienned
• 2 tsp black vinegar 
• 1 tsp soy sauce
• Pinch ground Sichuan pepper

To serve

• 1 bunch coriander, leaves picked 
• ¼ cup crispy chilli oil 
• ¼ cup toum

Instructions

1. Shape kofta mixture about 6 inches long, 1 inch wide. Add vegetable oil to a large frypan over medium-high heat and grill for 2-3 minutes on each side. Remove and set aside.
2. Fry the shallot pancakes in the residual oil in the pan for 1-2 minutes. The pancake will puff up and go golden brown.
3. Toss all of the salad ingredients together in a small bowl.
4. Spread a generous amount of toum over the pancake, add the kofta and a spoonful of the crispy chilli oil. Top with coriander, salad, and a pinch of Sichuan pepper. Roll and serve.

 

Recreate global street food favourites with chef Dan Hong in The Streets with Dan Hong on SBS Food.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.