Chermoula Spiced Beef Koftas
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Chermoula Spiced Beef Koftas

Chermoula Spiced Beef Koftas

with Harissa Veg Rice and Pickled Onion

These delicious Chermoula Spiced Beef Koftas have been expertly designed by our chefs as a lighter option to help with a balanced lifestyle. HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.

Calorie Smart
Extra spicy
Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time45 minutes
Cooking time25 minutes


serving amount

1 unit(s)


(May contain Celery)

1 unit(s)

Bell Pepper

(May contain Celery)

½ unit(s)

Echalion Shallot

2 unit(s)

Garlic Clove

12 grams

Red Wine Vinegar

(Contains Sulphites)

100 grams

Basmati Rice

10 grams

Chicken Stock Paste

10 grams


(Contains Cereals containing gluten)

1 sachet(s)

Chermoula Spice Mix

240 grams

British Beef Mince

50 grams

Harissa Paste

(Contains Sulphites)

Not included in your delivery

½ tsp


200 milliliter(s)

Water for the Rice

¼ tsp

Salt for the Breadcrumbs

2 tbsp

Water for the Breadcrumbs


Nutritional information

Energy (kJ)2631 kJ
Energy (kcal)629 kcal
Fat28.4 g
of which saturates9.2 g
Carbohydrate65.3 g
of which sugars12.4 g
Protein34.8 g
Salt2.74 g
Always refer to the product label for the most accurate ingredient and allergen information.


Garlic Press
Small Bowl
Baking Tray
Medium Saucepan
Large Bowl


Get Prepped

Preheat your oven to 220°C/200°C fan/gas mark 7.

Trim the aubergine, then cut into roughly 2cm pieces. Halve the pepper and discard the core and seeds. Slice into thin strips.

Halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press).

In a small bowl, combine the red wine vinegar and sugar (see pantry for amount). Season with salt and pepper, stir in the shallot, then set aside.

Roast the Veg

Pop the aubergine and pepper onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.

Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until the veg is soft and golden, 20-25 mins. Turn halfway through.

Once cooked, remove from your oven and set aside.

Cook the Garlic Rice

Meanwhile, heat a drizzle of oil in a medium saucepan (with a tight-fitting lid) on medium-high heat.

Once hot, add the half the garlic and stir-fry for 1 min.

Stir in the rice, chicken stock paste and water for the rice (see pantry for amount). Bring to the boil, then turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Shape your Koftas

While the rice cooks, in a large bowl, combine the chermoula, salt and water for the breadcrumbs (see pantry for amount), then add the beef mince and remaining garlic. Season with pepper and mix together with your hands.

Shape into mini sausage shapes, 4 per person. Flatten to make koftas. IMPORTANT: Wash your hands and equipment after handling raw mince.

Time to Bake

Pop the koftas onto a large baking tray.

Bake on the middle shelf of your oven until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The koftas are cooked when no longer pink in the middle.

Finish and Serve

When everything's cooked, fluff up the rice with a fork and stir through the roasted pepper, aubergine and harissa paste (add less if you'd prefer things milder.

Taste the rice and add salt and pepper if needed, then share between your bowls.

Top with the koftas and spoon over the pickled shallot to finish.