Ingredients
1 kilo of kafta
5 eggs
2 to 3 cups of bread crumbs
Allspices, to taste
Salt, to taste
Black pepper, to taste
½ cup vegetable oil (Mazola)
2 tbsp butter
FOR THE SAUCE
3 coffee cups of ketchup
2 tbsp light mayonnaise
1 tsp Tabasco sauce
Instructions
Divide the kafta into evenly sized balls. Beat the eggs in a deep plate and season with allspices, salt, and black pepper. Set aside. Spread the bread crumbs on a small tray. Press each kafta ball with your fingers to create a round piece, approximately 2 cm thick. Dip each kafta piece into the seasoned eggs, ensuring both sides are coated. Transfer the kafta to the bread crumbs tray. Press each side into the breadcrumbs 2 to 3 times to ensure full coverage. Heat the vegetable oil and butter in a large pan over medium heat. Fry the kafta pieces in the pan, pressing them occasionally with a fork to release any excess water, until cooked through and crispy. FOR THE SAUCE In a small bowl, mix the ketchup, light mayonnaise, and Tabasco sauce until well combined. Serve the kafta pane hot with French fries and salad, accompanied by the sauce on the side.
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