Double Honey-Glazed Beef & Pork Koftas
with Carrot Ribbon Salad & Mayo
Koftas are great on a kebab, on a plate or in a bowl - koftas are good anywhere, anytime (that’s the main point). We can’t get enough of these beef and pork ones that are mildly spiced because they pair off so well with the refreshing cucumber salad. It’s another great way to eat koftas.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
Mixed Salad Leaves
1
Tomato
500 g
Beef & Pork Mince
1
Carrot
1
Red Onion
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; )
1 sachet
Chermoula Spice Blend
Nutrition Values
Utensils
Cooking Steps
• Thinly slice onion (see ingredients). In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt.
• Scrunch the sliced onion in your hands, then add it to the pickling liquid with just enough water to cover the onion. Set aside.
• In a large bowl, combine beef & pork mince, chermoula spice blend, fine breadcrumbs (see ingredients) and the egg.
• Using damp hands, roll mince mixture into koftas (3-4 per person).
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook koftas, turning regularly, until browned and cooked through, 10-12 minutes (cook in batches if your pan is getting crowded).
• Remove pan from heat, then add the honey and turn koftas to coat.
• Meanwhile, using a vegetable peeler, peel carrot into ribbons.
• Roughly chop tomato.
• In a large bowl, combine mixed salad leaves, carrot, tomato, a drizzle of olive oil and a splash of the pickling liquid. Season and toss to combine.
• Drain pickled onion.
• Divide carrot ribbon salad between plates. Top with pickled onion and honey-glazed beef and pork koftas.
• Serve with dill & parsley mayonnaise. Enjoy!
