Spiced Beef Koftas
with Paprika Butter and Yoghurt Sauce
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.
Roasted Spice and Herb Blend
(Contains Cereals containing gluten)
Red Wine Vinegar
Greek Style Natural Yoghurt
Red Pepper Chilli Jelly
Baby Leaf Mix
Not included in your delivery
Salt for the Breadcrumbs
Water for the Breadcrumbs
Sugar for the Dressing
Olive Oil for the Dressing
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, 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, 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 in the dressing.
To serve, spoon the yoghurt onto one side of each plate and top with the beef koftas. Spoon over the remaining butter sauce from the pan.
Serve with the chips and salad on the side.