Beef koftas with honey glaze, roasted cauli & mint yoghurt drizzle
Appliance/Function:
Ingredients
Cauliflower
- 1 Cauliflower
- 1 Parsnip
- 2 cloves Garlic
- 2 tsps Moroccan seasoning
- 2 tsps Olive oil
- 80 grams Baby spinach
Kofta
- 1 Carrot
- 600 grams Beef mince
- 2 tsps Moroccan seasoning
- ¼ cup Panko breadcrumbs
- 1 Egg
- 2 tsps Olive oil
- 1 tbsp Honey
- 2 tsps Apple cider vinegar
Yoghurt drizzle
- 1 bunch Mint leaves
- 125 grams Greek yoghurt
- 2 tsps Honey
Instructions
Roast cauliflower
- Preheat oven to 220°C (or 200°C fan bake). Cut cauliflower into small florets. Peel and dice parsnip into 2cm cubes. Peel and mince garlic. Toss cauliflower, parsnips and garlic on a lined oven tray with the Moroccan seasoning and oil and season with salt and pepper. Bake for 20-25 mins, until browned and softened. Remove from oven.
Make kofta
- Meanwhile, grate carrot. In a bowl combine carrot, beef mince, Moroccan seasoning, breadcrumbs, egg and a pinch of salt until well combined. Use a tbsp measure and damp hands to shape the mixture into rugby ball-shaped koftas, about 2cm thick.
Cook kofta
- Heat the oil in a frying pan on medium-high heat. Cook the kofta for about 10 mins, turning frequently, until cooked through. Meanwhile, mix the first measure of honey, 1 tbsp water and vinegar in a small bowl. Pour glaze over koftas and turn to coat. Cook for a further 1 min, until reduced.
Make yoghurt drizzle
- Pick the mint leaves and finely chop half of them. Combine the yoghurt, honey and chopped mint in a small bowl. Toss the remaining mint and spinach with the roasted cauli mixture.
To serve
- Divide the beef koftas with a honey glaze and roasted cauli between plates and drizzle with mint yoghurt.
Nutrition
Calories: 401kcal | Carbohydrates: 28g | Protein: 41g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 136mg | Sodium: 229mg | Potassium: 1295mg | Fiber: 6g | Sugar: 14g | Calcium: 139mg | Iron: 5mg