Beef and olive koftas with red cabbage and flatbreads
- December 2019
- Serves 4-6
- Hands-on time 15 min, grilling time 8 min
We’ve scattered olives and raisins throughout the mince in these beef and olive koftas giving them a deliciously moreish sweet kick.
Serve on a bed of warm flatbreads and drizzle with red cabbage, pickled chillies and cucumber for a next-level group meal.
- 20.7g (4.2g saturated)
- 22g (10.3g sugars)
- 800g lean British beef mince
- 100g green olives, pitted and chopped
- 60g walnut halves, finely chopped
- 50g currants or raisins
- ½ large red cabbage, shredded
- 2 lemons
- Bunch fresh parsley, chopped
- 2 tbsp extra-virgin olive oil
- 4 flatbreads, warmed
- Handful pickled green chillies (we used Cooks & Co, from larger supermarkets)
- 1 cucumber, sliced
You’ll also need…
- 8 metal skewers, or wooden skewers soaked in water for 30 minutes
- Put the mince, olives, walnuts and dried fruit in a bowl, season with salt and pepper, then mix well. Divide into 8 equal portions, then shape each portion around a skewer.
- Toss the cabbage in a mixing bowl with the juice of 1 lemon, most of the parsley, 1 tbsp oil and a little salt and pepper.
- Heat the grill to medium-high. Brush the koftas with the remaining oil and grill for 3-4 minutes on each side until cooked through.
- Arrange the koftas on warm flatbreads with the red cabbage, pickled chillies and cucumber. Cut the remaining lemon into wedges, squeeze over the top and serve scattered with the remaining parsley.
Make saucy meatballs instead: Shape the beef mixture into meatballs, brown in a little oil in a frying pan, then set aside while you make a quick tomato sauce. Fry 1 chopped onion in a little oil, add 3 tbsp chopped garlic, then simmer for 20 minutes with 400g passata and 200ml red wine. Add the meatballs and simmer for 10 minutes more to cook through.
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