Spiced Pork and Beef Kofta

Spiced Pork and Beef Kofta

Ready in 45 minutes • Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, August 6, 2017.
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with turmeric pilaf and parsley yoghurt

Ingredients

TURMERIC PILAF

  • 1 teaspoon oil, for cooking (or use spray oil)
  • ½ brown onion, finely diced
  • 1 carrot, grated
  • 2 silverbeet leaves, leaves removed from white stalks, both very thinly sliced
  • 2 teaspoons turmeric spice mix
  • ¾ cup Japanese brown rice
  • 1 cup chicken or vegetable stock
  • ½ teaspoon salt
  • ½ cabbage, very thinly sliced until you have about 3 cups worth
  • Zest and juice of ½ lemon

SPICED PORK AND BEEF KOFTA

  • 500g lean ground beef and pork
  • ½ brown onion, finely diced
  • 1 clove garlic, minced
  • 30g wholemeal LSA breadcrumbs
  • 1 apple, grated
  • 1 tablespoon kofta spice mix
  • 1 teaspoon salt
  • 1 egg
  • 1 teaspoon oil, to oat (or use spray oil)

PARSLEY YOGHURT

  • ½ cup natural yoghurt
  • 2 tablespoons chopped parsley leaves and stalks

TO SERVE

  • 2 tablespoons sliced almonds
  • ½ lemon

Steps

  1. oven to 220°C. Line an oven tray with baking paper.
  2. Heat a medium, dry pot on medium heat. Toast almonds for 1-2 minutes, until golden. Remove from pot and set aside. Wipe pot clean.
  3. Heat oil in same pot on medium heat (use smallest element). Cook onion, carrot and silverbeet stalks (not leaves) for 1-2 minutes, until beginning to soften. Add turmeric spice mix and cook, stirring, for 30 seconds, until fragrant. Add rice, stock, and salt and bring to a boil. As soon as it boils cover with a tight-fitting lid.
  4. Reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam for a further 8 minutes. Do not lift lid during cooking. Once rice is cooked, fluff up grains and stir through cabbage, silverbeet leaves and lemon zest and juice. Season to taste. Cover to keep warm.
  5. While pilaf cooks, place all spiced pork and beef kofta ingredients (except oil) into a bowl and mix until well combined. Using clean, damp hands, shape mix into golf ball-sized balls then flatten slightly into kofta, about 1.5 cm-thick.
  6. Place kofta onto prepared tray and brush the top with oil (or spray). When rice has about 11 minutes cook time remaining, bake kofta (on upper oven rack) for about 8 minutes, until just cooked through. Switch oven to high grill for a further 3-5 minutes, until lightly brown on top. Mix yoghurt and parsley in a small bowl. Cut lemon into wedges.
  7. spoon turmeric pilaf onto plates with spiced pork and beef kofta. Dollop over parsley yoghurt. Garnish with almonds and serve with a lemon wedge.

Nutritional Information

Energy 1874 kj
448 kcal
Protein 37.8g
Carbohydrate 41.5g
Fat 13.6g