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Curried beef koftas with garlic yogurt & kachumber salad
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400g pack 5% fat Aberdeen Angus Beef Mince
50g uncooked quinoa
1½ tsp Cooks’ Ingredients Organic Curry Powder
1 tbsp sunflower oil
250g cherry tomatoes, quartered
½ cucumber, chopped
½ red onion, sliced
Juice of ½ lemon
1 small clove garlic, crushed
150g tub natural yogurt
4 wholemeal pitta or flatbreads
Coriander leaves, to serve
1. Mix the beef, quinoa and curry powder with a pinch of salt until combined. Divide into 8 equal portions and shape into little koftas (slightly torpedo-shaped or, if preferred, into patties or meatballs). Heat a griddle pan over a high heat, brush the kofta all over with oil and cook for 5-7 minutes on each side, until cooked through, the juices run clear and there are no pink bits of meat in the middle of the koftas. Flatten them slightly as they cook, reducing the heat if needed.
2. Meanwhile, toss the tomatoes, cucumber and onion with half of the lemon juice and a pinch of salt. Set aside. Stir the remaining lemon juice and garlic through the yogurt. Season.
3. Warm the pitta or flatbreads according to the pack instructions and serve each with a heap of salad, two kofta and a spoonful of garlic yogurt. Scatter with coriander leaves to serve.
Typical values per serving:
1 of your 5 a day.
This recipe was first published in September 2019.
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