İzmir Köfte with Potatoes

Ingredients

Quantities are for one portion.

• 15 mlolive oil
• salt and pepper to taste
• 1 tspcumin
• 150 gpotatoes, cut into thick wedges
• 1tomato, sliced
• 50 mltomato passata
• 1garlic clove, minced
• 150 gbeef mince
• 1green pointed pepper, sliced

Method

1. Preheat the oven. In a bowl, knead the beef mince with salt, pepper, cumin, and minced garlic until sticky.
2. Wet your hands and shape the meat into thick, oblong meatballs (köfte).
3. Heat one tablespoon of the olive oil in a pan. Briefly pan-fry the meatballs to seal the crust, then remove them.
4. Using the same hot oil, quickly fry the potato wedges until lightly golden on the edges.
5. Arrange the seared meatballs and potato wedges in a baking dish. Top them with the sliced green pepper and sliced tomato.
6. Mix the tomato passata with the remaining olive oil and half a cup of warm water. Pour this sauce over the meat and vegetables.
7. Bake uncovered until the potatoes are soft, the sauce reduces, and the tops of the meatballs are browned.