Beef Koftas

Slice the remaining onion into large wedges. Trim the carrot, then halve lengthways (no need to peel). Cut into roughly 1cm wide, 5cm long batons. Pop the carrot and onion wedges onto a baking tray. Drizzle with oil and season with salt and pepper. Sprinkle over the cumin and toss to coat. Pick the mint leaves from their stalks and roughly chop (discard the stalks), set the mint aside.

Roast the veg on the top shelf of your oven until tender and slightly golden,18-20 mins. Turn halfway through. Meanwhile, pour the water for the bulgur wheat (see ingredients for amount) into a saucepan and bring to the boil. Stir in the bulgur and 0.25 tsp of salt, bring back up to the boil and simmer for one minute. Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until it’s ready to serve.

Pop the beef mince into a large mixing bowl. Add the chermoula spice along with half the mint. Season with salt and pepper. Mix well to combine then shape the mince into 4 balls per person. IMPORTANT: Remember to wash your hands after handling raw meat!

Heat a splash of oil in a large frying pan on high heat. Once hot, add the koftas and fry until browned all over, 4-5 mins, turning regularly. Once browned, lower the heat to medium and cook for 8-10 mins more, turning occasionally. IMPORTANT: The koftas are cooked when no longer pink in the middle!