Kofta Curry - 1980's

Here is a classic from the darker period of culinary creation, yet surprisingly nice as a concept.

225g mincd lamb
1 small onion finely chopped
2 cloves garlic, crushed
1 teaspoon of garam masala
salt
freshly ground black pepper
1 beaten egg
oil for frying
1 283g of curry sauce
a few mint leaves roughly chopped to garnish

1. Mix the meat, onion, garlic, spices and salt and pepper.
2. Add the beaten egg and mix well.
3. Shape in to 8 to 10 meatballs and fry in hot oil in a shallow pan on all sides until evenly browned.
4. Drain well, and then in a large saucepan, heat the curry sauce and add the meatballs, cover and simmer for 15 minutes.
Serve garnished with chopped mince.

Cheese and Sweetcorn Fritters

[caption id="" align="alignright" width="240" caption="Image by Phil Roeder via Flickr"][/caption]

4 oz Plain Flour
Salt and Pepper
1 egg
Quarter of a pint of milk
6 oz. Grated Cheddar Cheese
6 oz. Sweetcorn

Sieve flour and seasoning into mixing bowl.  Graudally beat in milk and lightly beaten egg, stir in cheese and sweetcorn.  Place dessertspoonful in hot fat and fry until crisp and golden brown.  Drain well and serve as a main dish, a cocktail savoury or as an accompaniment to chicken.