Chermoula Beef Koftas and Lemon Fries
with Roasted Garlic Yoghurt and Pea Shoot Salad
This delicious Chermoula Beef Koftas and Lemon Fries has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
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
½
Bamboo Skewers
450
Potatoes
3
Garlic Clove
½
Lemon
1
Chermoula Spice Mix
10
Panko Breadcrumbs
(Contains Cereals containing gluten)
240
British Beef Mince
75
Greek Style Natural Yoghurt
(Contains Milk)
1
Medium Tomato
30
Greek Style Salad Cheese
(Contains Milk)
40
Pea Shoots
Not included in your delivery
¼
Salt for the Breadcrumbs
2
Water for the Breadcrumbs
½
Sugar for the Dressing
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Soak your skewers in cold water (this will prevent them from burning).
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel). Pop them 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 top shelf until golden, 25-30 mins. Turn halfway through.
Meanwhile, pop two thirds of the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.
Roast the garlic parcel on the baking tray with the chips until soft, 10-12 mins.
Zest and halve the lemon. Peel and grate the remaining garlic (or use a garlic press).
In a large bowl, combine the chermoula spice mix, breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), the remaining garlic and half the lemon zest.
Add the beef mince, season with pepper and mix together with your hands.
Shape into sausage shapes, 2 per person. Flatten to make koftas and thread a skewer through each one. IMPORTANT: Wash your hands and equipment after handling raw mince.
Transfer the koftas to a large baking tray and bake on the middle shelf of your oven until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The koftas are cooked when no longer pink in the middle.
Once the garlic has roasted and 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 set aside.
While the koftas bake, cut the tomato into 1cm chunks. Add to a medium bowl with a squeeze of lemon, the sugar for the dressing (see pantry for amount) and a drizzle of olive oil. Season with salt and pepper, then mix well.
When the chips are cooked, crumble over the Greek style salad cheese and toss with the remaining lemon zest.
Just before you're ready to serve, add the pea shoots to the tomatoes and toss to coat.
Share your chermoula koftas between your plates and drizzle over the roasted garlic yoghurt.
Serve the lemon chips and pea shoot salad alongside.
Enjoy!
