Beef Koftas & Veggie Brown Rice
with Garlic-Cucumber Raita
- Eggs
- Gluten(Wheat)
- Milk
- Milk
- Gluten
- Soy
- May contain traces of allergens
These koftas are handy parcels of flavour, with tender mince, mild spices and a smattering of almonds to add extra texture. Paired with a veggie-packed brown rice and tangy yoghurt, this is a Middle Eastern feast to remember.
Ingredients
1
carrot
2 clove
garlic
1 sachet
Chicken-Style Stock Powder
1 packet
brown rice
½ packet
Currants
(May be present: Milk, Gluten, Soy)
½
cucumber
1 sachet
chermoula spice blend
½ packet
fine breadcrumbs
(Contains: Gluten(Wheat); )
1
leek
½
lemon
1 packet
beef mince
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
Not included in your delivery
1
olive oil
1
egg
(Contains: Eggs; )
½ tsp
salt
20 g
butter
(Contains: Milk; )
Nutrition Values
Utensils
Cooking Steps
• Grate the carrot. Finely chop garlic. Thinly slice leek. Slice lemon into wedges. • In a medium saucepan, melt the butter over medium-high heat. Cook carrot and leek stirring, until softened, 2-3 minutes. • Add 1/2 the garlic and a squeeze of lemon juice and cook, stirring, until fragrant, 1 minute. Transfer to a bowl. • Half-fill the saucepan with water. Add brown rice and a generous pinch of salt. Bring to the boil over high heat and cook, uncovered, until tender, 25-30 minutes. • Drain rice and return to saucepan, then stir through chicken-style stock powder, currants (see ingredients), cooked carrot and leek.
• While the brown rice is cooking, finely chop cucumber (see ingredients).
• In a large bowl, combine beef mince, chermoula spice blend, the egg, fine breadcrumbs (see ingredients) and the salt. Using damp hands, roll beef mixture into small koftas (3 per person).
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook the remaining garlic until fragrant, 1 minute. • Transfer garlic oil to a small bowl, then add Greek-style yoghurt and stir to combine. Add the cucumber and season to taste.
• Wipe out the frying pan, then return to mediumhigh heat with a drizzle of olive oil. Cook koftas, turning, until browned and cooked through, 10-12 minutes.
• Divide veggie brown rice between bowls and top with beef koftas. • Dollop over garlic-cucumber raita. Serve with remaining lemon wedges. Enjoy!
