Beef Katlesi With Coconut and Coriander Chutney

Katlesi are the Swahili version of either fish or meat and potato cakes. Katlesi did not feature much in our household when I was growing up as my family hail from the Great Lakes region of Mwanza and katlesi are very much a popular snack along the Coast. They also feature prominently in the Iftar menu during Ramadan. They are normally deep fried, but I choose to grill then bake them. After using various proportions of meat, potatoes and spice combinations, I have finally settled on this version of beef katlesi.

You will need:

• 500g ground beef
• 750g peeled and cubed potatoes
• ½ tbs minced garlic
• ½ tbs minced ginger
• 1 tsp ground cumin
• 1 tsp ground cinnamon
• ½ tsp ground black pepper
• ½ tsp red chilli powder
• ¼ to 1 finely chopped habanero chilli (optional)
• 1 tsp salt
• 2 tbs lime juice
• 1 tbs lime zest
• ½ cup finely chopped coriander leaves
• ½ cup grated red onions (excess liquid squeezed out)
• ¼ cup corn flour
• ¼ cup sunflower oil
• 2 eggs (beaten)

What to do:

1. Boil the potatoes until tender. Drain well and return to the pan on a low heat. Heat for another minute or two to evaporate excess liquid. Mash and set aside to cool.
2. Meanwhile heat 1 tbs sunflower oil in a pan; add cumin, cinnamon, black pepper and chilli powder. Fry for 30 seconds or until spices start releasing their aroma. Add onion, garlic, ginger, mince beef and salt.
3. Stir fry until all the liquids have evaporated and the meat is brown and cooked through. Allow to cool.
4. Place beef mixture in a large bowl, add mashed potatoes, remainder of sunflower oil, eggs, lime zest, lime juice, habanero chilli, corn flour and coriander leaves. Mix thoroughly.
5. The mixture can be very soft and sticky. If you have time put the mixture in the fridge for 30 minutes so it is easier to form into patties.
6. Pre-heat the grill to medium heat.
7. Oil your palms and form mixture into patties. Keep oiling your palms.
8. Grill the patties 5 minutes on each side.
9. Preheat the oven to 325°F/180°C/Gas 4.
10. Transfer the patties onto the oven tray. Place in the middle rack.
11. Bake for 10 -15 minutes or until patties are golden brown.
12. Serve with my coconut and coriander chutney.