Beef Koftas with Red Cabbage and Beetroot Salad
Serves: 4
Preparation time: 30 minutes
Cooking time: 10 minutes
Per portion:
Fat 23.5g (of which saturates 8.3g)
Cals 390 cals
Carbs 15.2g (of which sugar 8.2g)
Ingredients:
500g lean minced beef
1 small onion, finely chopped
2 cloves garlic, crushed
2 tsp ground cumin
1 tsp ground coriander
½ tsp chilli powder (or 1 fresh red chilli, seeded and finely chopped)
½ tsp cinnamon
1 tbsp plain yogurt
2 tsp granular Canderel
salt and pepper
Red Cabbage and Beetroot Salad:
150g red cabbage
175g cooked beetroot, coarsely grated or shredded
1 small red onion, finely sliced
juice 1 lemon
2 tbsp olive oil
3 tsp granular Canderel
1 tbsp mint leaves, shredded
Cucumber and Yogurt Sauce:
10cm piece cucumber, cut into small dice
150g low fat plain yogurt
1 tsp granular Canderel
1 small clove garlic, crushed
grated rind ½ lemon
2 tsp lemon juice
Method:
For the koftas, combine all the ingredients and with dampened hands form into 8 thick sausages about 10-12cm long. Thread onto skewers and chill while making the salad and sauce.
To make the salad, finely shred the red cabbage, use a food processor if it makes it easier, mix with the beetroot and red onion. Whisk the lemon juice, olive oil and Canderel together then add to the salad and toss. Add the mint leaves just before serving.
Mix all the ingredients for the Cucumber and yogurt sauce together.
Cook the koftas on a preheated barbecue or grill, for 10 minutes, turning them using tongs during cooking. Serve with salad, flatbreads or pita bread and dollops of the sauce
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