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Veal burgers with rainbow coleslaw
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400g pack British veal mince
25g Cooks’ Ingredients Fresh Breadcrumbs
250g carrots, grated
½ bunch salad onions, finely sliced
100g Pentland Brig kale, thick stalks removed
150g radishes, trimmed and very thinly sliced
½ x 28g pack coriander, chopped
2 tbsp essential Creamed Horseradish Sauce
50g essential Half Fat Mayonnaise
1. Preheat the grill to high. Line a grill rack with foil. Combine the veal mince, breadcrumbs, half of the carrot and salad onion, and a little seasoning in a bowl. Mix well and quarter the mixture.
2. Shape each portion into a ball and flatten into a burger, about 10cm in diameter. Place on the rack and grill for 5-6 minutes on each side until deep golden and cooked through, with no pink meat and the juices run clear.
3. Finely shred the kale. Mix together with the radishes, coriander and remaining carrot and salad onion. Mix the horseradish and mayonnaise in a separate bowl and beat into the vegetables. Serve with the burgers.
Typical values per serving:
1 of your 5 a day; high in protein.
This recipe was first published in June 2019.