Ingredients - serves 2
8 chicken köfte, each cut into 4 pieces (the ones I use are about the size of a finger) or any chicken nugget or even beef burgers cut into bit size chunks would do.
2 medium onions, peeled and sliced
1 tsp butter
1 tsp chicken spice (optional)
1 turkish bread cut into two and sliced in half
4 tbsps tomato relish
For the coleslaw:
1 cup thinly sliced red cabbage
1/4 large onion, or 1 small onion, peeled and thinly sliced
1 medium carrot, peeled and grated
1 part salad cream (optional)
2 parts mayonnaise
Start off by slowly frying the onions in the butter.
Once the onions start to soften push them to one side of the pan and add the chicken köfte, increase the heat and fry the köfte until cooked.
Keep an eye on the onions and keep turning so they do not burn.
Just before the köfte and onions are cooked bring them to the middle of the pan and mix well.
Sprinkle over the chicken seasoning and mix in.
Place the bread cut side down on top of the köfte and onions to warm through the bread.
To serve, spread one half of each portion of bread with the tomato relish and pile with half of the köfte mix. Repeat for the other serving.
I serve a side dish of Red Cabbage Coleslaw.
Mix the sliced cabbage, sliced onion and grated carrot in a bowl.
Season with salt and pepper.
Add 1 part salad cream to 2 parts mayonnaise and mix well. I have only given rough amounts for these as it depends on how moist you like your coleslaw.