Pan-Fried Beef Kofta Patties
Juicy beef kofta patties blended with onion, red pepper, cilantro, and spices, then pan-fried to a golden crust. Perfect for wraps, salads, or a simple main dish.
Equipment
- 1 | Food processor | for chopping vegetables
- 1 Large mixing bowl
- 1 | Large skillet |
- 1 | Tongs | for flipping
- 1 | Plate | for shaped patties
Ingredients
- 1.5 | lb | ground beef |
- 1 | medium | onion |
- 1 | | red bell pepper |
- 1 | cup | fresh cilantro |
- 1 | tbsp | paprika |
- 1 | tsp | salt |
- 0.5 | tsp | black pepper |
- 0.5 | cup | breadcrumbs |
- 1 | large | egg |
- 3 | tbsp | oil | for frying
Instructions
- Roughly chop onion and red bell pepper.
- Pulse onion, pepper, and cilantro in a food processor until finely chopped.
- Place ground beef in a large bowl and add the vegetable mixture.
- Season with paprika, salt, and black pepper.
- Add breadcrumbs and egg; mix until just combined.
- Shape mixture into flat oval patties.
- Heat oil in a skillet over medium heat.
- Fry patties 3–4 minutes per side until golden and cooked through.
- Tip: Do not overcrowd the pan so the kofta brown evenly.
Notes
Store cooked kofta in an airtight container in the refrigerator up to 3 days.
Reheat in a skillet over medium-low heat or in a 350°F oven.
Freeze uncooked shaped patties between parchment layers for up to 2 months.
Swap cilantro for parsley if preferred for a milder herb flavor.
Reheat in a skillet over medium-low heat or in a 350°F oven.
Freeze uncooked shaped patties between parchment layers for up to 2 months.
Swap cilantro for parsley if preferred for a milder herb flavor.