Honey-Glazed Beef Koftas
with Carrot Salad & Mayo
- Gluten
- Wheat
- Eggs
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 ones that are mildly spiced because they pair off so well with the refreshing cucumber salad. It’s another great way to eat koftas. Unfortunately, this week's tomato was in short supply, so we've replaced it with carrot. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!
Ingredients
1 packet
Mixed Salad Leaves
1
Tomato
250 g
Beef Mince
2
Red Onion
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat)
1 sachet
Chermoula Spice Blend
1
Carrot
Not included in your delivery
1 drizzle
olive oil
¼ cup
white wine vinegar
1 piece
egg
(Contains: Eggs)
1 tsp
honey
2 tbs
Mayonnaise
(Contains: Eggs)
Nutrition
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 medium bowl, combine beef 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, roughly chop cucumber. Grate the carrot.
• In a large bowl, combine mixed salad leaves, cucumber, carrot, a drizzle of olive oil and a splash of the pickling liquid. Season and toss to combine.
• Drain pickled onion. • Divide cucumber salad between plates. Top with pickled onion and honey-glazed beef koftas. • Serve with dill & parsley mayonnaise. Enjoy!
