Moroccan Venison & Beef Koftas
with Cucumber Salad & Lemon Yoghurt
These juicy Chermoula-spiced venison and beef koftas are calling your name - don’t keep them waiting! Packed with warm, aromatic flavours, these protein parcels pair perfectly with a crisp cucumber and tomato salad for a refreshing crunch. Dollop over a zesty lemon yoghurt and you’ve got a meal that’s vibrant, hearty and downright irresistible!
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
250 g
Venison & Beef Mince
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; )
1
Lemon
1 sachet
Chermoula Spice Blend
1
Cucumber
Not included in your delivery
1 drizzle
olive oil
1 piece
egg
(Contains: Eggs; )
1 tsp
honey
Nutrition Values
Cooking Steps
• Slice cucumber into half-moons. • Cut tomato into thin wedges. • Zest lemon to get a pinch and slice into wedges. • In a large bowl, combine venison & beef mince, chermoula spice blend, fine breadcrumbs and the egg.
• Using damp hands, roll mince 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). • Remove pan from heat, then add the honey and turn to coat.
• Meanwhile, in a large bowl, combine mixed salad leaves, cucumber, tomato, a generous squeeze of lemon juice and a drizzle of olive oil. Season to taste. • In a small bowl, combine Greek-style yoghurt and lemon zest.
• Divide cucumber salad between bowls. • Top with Middle Eastern venison and beef koftas. • Dollop over lemon yoghurt. Enjoy!
