Easy Spiced Beef Koftas
with Paprika Butter and Yoghurt Sauce
Inspired by a popular Turkish dish, these Easy Spiced Beef Koftas are sure to suit everyone's tastes. Paprika butter pairs with creamy yoghurt for a deliciously easy way to elevate your dinner and try something new.
The quantities provided above are averages only.
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.
Ingredients
450 grams
Potatoes
3 unit(s)
Garlic Clove
1 sachet(s)
Roasted Spice and Herb Blend
10 grams
Breadcrumbs
(Contains: Cereals containing gluten)
1 unit(s)
Medium Tomato
12 milliliter(s)
Red Wine Vinegar
(Contains: Sulphites)
75 grams
Greek Style Natural Yoghurt
(Contains: Milk)
25 grams
Red Pepper Chilli Jelly
1 sachet(s)
Smoked Paprika
20 grams
Baby Leaf Mix
240 grams
British Beef and Pork Mince
Not included in your delivery
¼ tsp
Salt for the Breadcrumbs
2 tbsp
Water for the Breadcrumbs
½ tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
10 grams
Butter
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large 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, bake on the middle shelf until golden, 30-35 mins. Turn halfway through.
Meanwhile, peel and grate 1 garlic clove (or use a garlic press).
In a large bowl, combine the grated garlic, roasted spice and herb blend, breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), then add the beef mince.
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.
Pop the remaining garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.
Arrange the koftas onto one side of a large baking tray. Place the garlic parcel on the other side of the tray.
When the oven is hot, bake on the top shelf until the koftas are browned on the outside and cooked through, 12-15 mins. Remove the garlic parcel and set aside to cool. IMPORTANT: The koftas are cooked when no longer pink in the middle.
Meanwhile, chop the tomato into 1cm chunks.
In a medium bowl, combine the red wine vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper, stir through the tomatoes, then set aside.
Once the roasted garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.
In a small bowl, combine the roasted garlic and yoghurt. Season with salt and pepper, then stir well.
When everything's nearly ready, add the red pepper chilli jelly, smoked paprika and the butter (see pantry for amount) to a large frying pan on medium heat.
Warm through to melt the butter, 1 min. Stir well to combine.
Once cooked, add the koftas to the pan and stir to coat. Cook until piping hot, 1-2 mins. Add a splash of water if it's a little too thick.
When you're almost ready to serve, toss the baby leaves with the tomatoes and dressing.
To serve, spoon the yoghurt onto one side of each plate and top with the beef koftas. Spoon over the remaining paprika butter from the pan.
Serve with the chips and salad on the side.
Enjoy!
