Easy Beef Kofta & Cucumber Salad
with Rapid Rice
- Gluten(Wheat)
- Eggs
- Milk
- May contain traces of allergens
It’s beef koftas and fluffy rice tonight, and we know it’s going to be a new favourite when you get a taste of that Moroccan curry glaze! All you need is some crunch from the cucumber salad and there you have it - another home-run for weeknight dinners.
Ingredients
1 packet
jasmine rice
1
cucumber
1 packet
beef mince
1 packet
fine breadcrumbs
(Contains: Gluten(Wheat); )
1 sachet
chermoula spice blend
1 packet
Moroccan Curry Paste
½ packet
cream
(Contains: Milk; )
1 packet
Mixed Salad Leaves
Not included in your delivery
olive oil
1.25 cup
water
1
egg
(Contains: Eggs; )
1 tsp
honey
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with the boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. Drain.
• Meanwhile, slice cucumber into half-moons. • In a large bowl, combine beef mince, fine breadcrumbs, chermoula spice blend and egg. • Using damp hands, roll beef mixture into koftas about 8cm long and 2.5cm thick (3 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). • Reduce heat to medium, add Moroccan curry paste, the honey, longlife cream (see ingredients) and a splash of water, and cook, stirring until reduced, 2-3 minutes. Season with salt and pepper.
• In a large bowl, combine mixed salad leaves, cucumber, a drizzle of white wine vinegar and a drizzle of olive oil. Season to taste. • Divide rapid rice, beef koftas and cucumber salad between bowls. Pour Moroccan sauce over koftas. Enjoy!
