30g(2 ⅐tablespoon)neutral-tasting oil plus some for frying
15g(1cups)chopped cilantro
10(10)very finely chopped lime leaves
Instructions
Start by boiling some rice. If you have some leftover rice this is a perfect opportunity to use it. Once cooked make sure it cools down completely.
Soak the bread in water until fully soft and hydrated.
Mix together all of the ingredients including the rice and bread in a large mixing bowl making sure it's all one evenly distributed mass.
Oil your hands very slightly and form 100g logs like pictured in the post. Keep them on a baking tray with parchment.
Before cooking chill them down well in the fridge for 10 -15 minutes.
Heat a cast-iron skillet or BBQ if you're doing it outside. Fry until very well browned on all sides on medium-high heat. If you're doing this on the BBQ then I suggest you put the mix onto flat metal grilling skewers after chilling down and grilling afterwards.
When cooked, the temperature should read 63C on a temperature probe.
Notes
Easily change this recipe by modifying the following ingredients:
Meat - Change the beef for lamb, chicken, prawn or pork.
Curry Paste - Use any other curry paste like massaman, green curry, or just use spices instead like in this Persian lamb koftas recipe or even this Georgian adjika.
Rice - Substitute the rice for something else like quinoa, brown rice or bulgur.
Herbs - Change the chopped cilantro for mint, parsley or chervil.
How to make it gluten-free and Keto friendly
Remove the bread, water and rice. Replace with more meat. The resulting koftas will be a bit denser but meatier of course. Take care not to overcook them.
Remove the soy sauce with its weight in fish sauce. Otherwise, use tamari or gluten-free soy sauce.