Ostrich and Fennel Kofta with Crispy chickpeas, Baby Spinach and Cream


  • 250g ostrich mince
  • 2 tsp fennel seeds, roasted and ground
  • 1 tin chickpeas, drained well on paper towel
  • Handful baby spinach leaves, washed well
  • 250ml cream cheese
  • Salt and freshly ground black pepper
  • Extra-virgin olive oil


Combine the ostrich mince and fennel and season well with salt and lots of freshly ground black pepper.

Form the mince into small bullet-shaped balls and insert 2-3 onto each metal skewer. Heat a griddle pan until smoking and grill the kofta until medium.

For the chickpeas, place on a baking sheet, drizzle with olive oil and season well with salt. Place in a preheated oven at 200C for 25-30 minutes or until golden and crispy.

Season the cream cheese well and thin out with a little water, if necessary, finish off with a drizzle of olive oil.

Arrange the koftas on a wooden board with the spinach leaves, and cream cheese dip and finish off with the crispy chickpeas.


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