Middle Eastern Double Venison & Beef Koftas
with Yoghurt & Garlic-Herb Roast Veggie Toss- Milk
- Gluten
- Wheat
Ingredients
1 sachet
Garlic & Herb Seasoning
500 g
Venison & Beef Mince
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; )
1 packet
Baby Spinach Leaves
1
Carrot
1
Cauliflower
1
Lemon
1 sachet
Middle Eastern Seasoning
Nutrition Values
Cooking Steps
• Preheat oven to 220ºC/200ºC fan-forced. • Cut cauliflower into small florets. Cut carrot into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, sprinkle over garlic & herb seasoning, season with salt and toss to coat. • Roast until tender and brown around edges, 20-25 minutes.
• Meanwhile, zest lemon to get a pinch, then slice into wedges. • In a small bowl, combine Greek-style yoghurt and lemon zest. Season to taste and set aside. TIP: Add more or less lemon zest to taste.
• In a large bowl, combine venison & beef mince, Middle Eastern seasoning, fine breadcrumbs, the egg and a generous pinch of salt. • Using damp hands, roll mince mixture into small koftas (3 per person).
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook koftas, turning, 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, turning koftas to coat.
• When the veggies are done, remove the tray from oven, then add baby spinach leaves and a generous squeeze of lemon juice. • Toss to combine and season to taste.
• Divide garlic-herb roast veggie toss between plates. Top with Middle Eastern venison and beef koftas. • Dollop over lemon yoghurt and serve with any remaining lemon wedges. Enjoy!
