Sweet Chilli Beef Koftas
with spiced wedges and smashed cucumber salad
A recipe conveniently customised just to your liking.
Tags:
Spicy
Allergens:
Egg
•Mustard
•Cereals containing gluten
•Wheat
The quantities provided above are averages only.
Total35 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
2 sachet(s)
Thai Style Spice Mix
240 grams
Irish Beef Mince
1 sachet(s)
Aioli
(Contains: Egg, Mustard)
1 sachet(s)
Sweet Chilli Sauce
1 sachet(s)
Red Thai Style Paste
1 unit(s)
Cucumber
1 pack(s)
Breadcrumbs
(Contains: Cereals containing gluten, Wheat)
1 unit(s)
Carrot
600 grams
Potatoes
1 unit(s)
Lime
Not included in your delivery
¼ tsp
Salt
½ tsp
Sugar
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)3729 kJ
Energy (kcal)891 kcal
Fat41.6 g
of which saturates11.6 g
Carbohydrate97.5 g
of which sugars22.7 g
Dietary Fiber9.3 g
Protein33.8 g
Salt5.8 g
Potassium1296.5 mg
Calcium30.6 mg
Iron0.9 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Zester
•Baking Sheet with Baking Paper
•Peeler
Cooking steps
1
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes into 2cm wide wedges (peeling optional).
- Pop the wedges onto a large (lined) baking tray.
- Toss with half the Thai spice, salt, pepper and a drizzle of oil. Spread out in a single layer.
- When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
TIP: Use two baking trays if necessary.
2
- Meanwhile, in a large bowl, mix the mince, remaining Thai spice, breadcrumbs, ¼ tsp salt (per 2P) and 2 tbsp water (per 2P).
- Season with pepper and mix together by hand.
- Shape into mini sausage shapes, 3-4 per person. Flatten to make koftas. IMPORTANT: Wash hands and equipment after handling raw mince.
3
- When the wedges are halfway through cooking, pop the koftas onto a separate lined baking tray.
- Bake on the middle shelf of the oven until browned on the outside and cooked through, 12-15 mins. IMPORTANT: Koftas are cooked when no longer pink in the middle.
4
- Trim and peel the carrot. Run the peeler down its length to create ribbons, stopping at the core.
- Zest and quarter the lime.
- Trim the cucumber. Pop onto a board and bash with the bottom of a pot or pan until it splits. Chop widthways into 2cm chunks.
- In a large bowl, combine 1 tsp lime juice (per 2P), ½ tsp sugar (per 2P) and the red Thai paste. Mix to make your dressing.
- Add the carrot and cucumber to the dressing. Toss to combine. Set aside.
5
- In a small bowl, combine the lime zest and the aioli. Season with salt and pepper.
- When the koftas are ready, drizzle over the sweet chilli sauce while still on the baking tray.
- Toss to coat until evenly glazed.
6
- Once cooked, share the sweet chilli koftas between plates.
- Serve spiced potato wedges and smashed cucumber and carrot salad alongside, with zesty aioli for dipping.
- Add remaining lime wedges on the side for squeezing over.
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