Beef Keftedes

Beef Keftedes

Ready in 30 minutes • Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, February 11, 2018.
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with Olive and tomato tapenade

Ingredients

BULGUR SALAD

  • 80g bulgur wheat
  • 1 cup frozen peas
  • 2 courgettes
  • 1 carrot
  • 1 pottle Greek dressing

BEEF KEFTEDES

  • ½ red onion, finely diced
  • 500g lean ground beef
  • 1 egg
  • 1½ tablespoons cornflour
  • 2 teaspoons keftede spice
  • ½ teaspoon salt

OLIVE AND TOMATO TAPENADE

  • 3 tomatoes
  • 35g black olives (optional)
  • 1 clove garlic
  • 1½ tablespoons basil
  • 1 teaspoon extra-virgin olive oil

TO SERVE

  • 1½ tablespoons basil, roughly torn
  • 50g feta cheese

Steps

  1. Bring a medium pot of salted water to the boil. Preheat oven to 200ºC. Line an oven tray with baking paper. Cook bulgur in pot of boiling water for about 10 minutes. Add peas and cook for 1-2 minutes further, until bright green and tender. Drain, rinse under cold water and leave to drain well.
  2. While bulgur cooks, place all beef keftedes ingredients in a medium bowl and mix together well. Using clean, damp hands, shape into golf ball-sized balls and place on prepared tray. Bake for 10-12 minutes, turning once, until just cooked through. Set aside, covered, to keep warm.
  3. While beef keftedes cook, prepare tapenade. Dice tomatoes 1cm; finely chop olives (if using); mince garlic; thinly slice basil. Add all to a small bowl, along with oil, stir to combine and season to taste.
  4. Finish bulgur salad. Peel courgettes and carrot into ribbons and thinly slice cores. Place in a large bowl, along with cooked and drained bulgur and peas. Add Greek dressing and toss to combine. Season to taste.
  5. TO SERVE spoon bulgur salad onto plates and top with beef keftedes. Spoon over olive and tomato tapenade and sprinkle over basil and feta.

Nutritional Information

Energy 1868 kj
446 kcal
Protein 39.2g
Carbohydrate 24.9g
Fat 19.4g