Chicken and Silverbeet Kofta
Photography by Josh Griggs.
Large silverbeet leaves make a fantastic alternative to wrapping these in pastry. We’ve served them as a mezze plate with roasted vine tomatoes, assorted olives, crisp breads and garlic aioli. Great served warm or at room temperature.
INGREDIENTS
12 large silverbeet leaves, long white stalks removed
Filling
500 grams chicken mince
3 spring onions, finely chopped
2 cloves garlic, crushed
1 teaspoon ground allspice
¾ teaspoon freshly grated nutmeg
¼ teaspoon chilli flakes
½ cup ground almonds (almond meal)
¼ cup finely chopped parsley
finely grated zest 1 lemon
1 large egg, size 7
¼ cup toasted pine nuts
1½ teaspoons sea salt
To assemble
olive oil, for brushing
sesame seeds, for sprinkling
METHOD
Preheat the oven to 180°C fan bake.
Blanch the silverbeet, in batches, in boiling salted water for 20 seconds. Lift out and refresh in cold water. Lay the leaves flat on clean tea towels and gently roll up to remove the water.
Filling: Mix all the ingredients in a bowl until well combined.
Place each leaf flat on the bench, joining the leaves where the stem was removed. Place ¼ cup of the mixture along the narrow end closest to you then start rolling up, folding in the sides to form a sausage roll shape.
Place on a lined baking tray. Brush with olive oil, season with salt and pepper and sprinkle with sesame seeds. Bake for 20 minutes until firm when gently squeezed. (If in doubt whether they are fully cooked, slice into the middle of one kofta to check.) Makes 12

Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!