Fragrant Sach Ko Ang Inspired Beef Kofta Ciabatta
with Sweet Chilli Sauce, Pickled Carrot Salad and Peanuts
- Wheat
- Cereals containing gluten
- Soya
- Barley
- Peanut
- Cereals containing gluten
- Rye
- May contain traces of allergens
- Nuts
- Pistachio nuts
- Pecan Nuts
- Almonds
- Cashew nuts
- Macadamia Nuts
- Sesame
- Hazelnuts
- Walnuts
- Brazil nuts
A lasting French influence means Cambodia, like Vietnam, eats more bread than almost every other country in Asia. A French style baguette is most popular, which is what we've filled with deliciously fragrant beef koftas, with flavours inspired by the Cambodian street food dish sach ko ang. Though typically made with diced beef, we've made koftas to carry the flavour!
Ingredients
2 unit(s)
Garlic Clove
1 unit(s)
Carrot
15 milliliter(s)
Rice Vinegar
10 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
22 grams
Ginger, Garlic & Lemongrass Puree
10 grams
Breadcrumbs
(Contains: Wheat, Cereals containing gluten)
240 grams
British Beef Mince
2 unit(s)
Ciabatta
(Contains: Wheat, Barley, Cereals containing gluten May be present: Cereals containing gluten, Rye)
25 grams
Salted Peanuts
(Contains: Peanut May be present: Nuts, Pistachio nuts, Pecan Nuts, Almonds, Cashew nuts, Macadamia Nuts, Sesame, Hazelnuts, Walnuts, Brazil nuts)
50 grams
Baby Leaf Mix
48 grams
Sweet Chilli Sauce
Not included in your delivery
1 tsp
Sugar
1 tbsp
Water for the Breadcrumbs
1 tbsp
Honey
2 tbsp
Mayonnaise
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Peel and grate the garlic (or use a garlic press).
Trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.
In a medium bowl, combine the rice vinegar and sugar (see pantry for amount). Season with salt, then add the carrot ribbons. Toss to coat, then set aside to pickle.
In a large bowl, combine the garlic, soy sauce, ginger, garlic & lemongrass puree, breadcrumbs and the water for the breadcrumbs (see pantry for amount), then add the beef mince. Season with salt and 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 koftas on a large baking tray.
When the oven is hot, bake on the top shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.
Next, halve the ciabattas.
Pop the ciabattas into the oven to warm through, 2-3 mins.
Meanwhile, crush the peanuts in the unopened sachet using a rolling pin.
When everything's ready, drizzle the honey (see pantry for amount) over the koftas and turn to glaze.
Add the baby leaves to the carrot pickle, along with a drizzle of oil. Toss to combine.
Share the ciabattas between your plates. Spread over the mayo (see pantry for amount). Fill with the koftas, drizzle over the sweet chilli sauce and add a handful of pickled salad and sandwich shut.
Serve the remaining pickled carrot salad alongside. Sprinkle over the peanuts to finish.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the tasty koftas, with some praising the lemongrass flavour; others found it overpowering.
- Ease of prep: Reviewers found this meal quick and easy to prepare, with straightforward instructions.
- Suggestions: Consider adding feta and extra sweet chilli sauce to boost flavour. Try serving with seasoned potato wedges for a more filling meal.
- Portions: Several customers felt the meal wasn't filling enough, especially due to smaller-than-expected bread portions.
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