Beef Kofta Patties in a Tangy Tomato Sauce

Name: Beef Kofta Patties in a Tangy Tomato Sauce with Garlic Roasted Vegetables and Rocket Salad
Total time: 40 min
Yield: 2, 3 or 4 people
Ingredients: 350 Grams of Grass fed Beef Mince Lean; 10 Grams of Fresh mint; 4 Grams of Coriander cumin powder; 2 Grams of Paprika powder; 2 Grams of Allspice powder; 4 Grams of Garlic onion powder; 1 Tbsp of Olive oil; 1 Tsp of Salt; 1 Tsp of Black pepper; 200 Grams of Tomato passata; 20 Grams of Pomegranate molasses; 10 Grams of Brown sugar; 1 Piece of Chicken stock cube; 150 ML of Water; 300 Grams of Potatoes; 1 Piece of Green pepper; 1 Piece of Red onion; 2 Piece of Garlic cloves; 15 Grams of Fresh parsley; 1 Tbsp of Vegetable oil; 1 Tsp of Salt; 10 Grams of Pine nuts; 1 Piece of Cucumber; 40 Grams of Rocket; 15 ML of White balsamic vinegar; 1 Tbsp of Olive oil

with Garlic Roasted Vegetables and Rocket Salad

Warming spices, tangy pomegranate molasses, and fresh herbs; this meal is packed with Middle-Eastern flavours, and makes great leftovers.

184 Reviews

Cals 589 · Prot 46 · Carbs 65 · Fat 18

Tips for Kids

Calorie Smart

40 min

Beef Kofta Patties in a Tangy Tomato Sauce with Garlic Roasted Vegetables and Rocket Salad

Warming spices, tangy pomegranate molasses, and fresh herbs; this meal is packed with Middle-Eastern flavours, and makes great leftovers.

184 Reviews

Cals 589 · Prot 46 · Carbs 65 · Fat 18

Tips for Kids

Calorie Smart

Ingredients

Beef Patties

Grass fed Beef Mince Lean

350 Grams

Fresh mint

10 Grams

Coriander cumin powder

4 Grams

Paprika powder

2 Grams

Allspice powder

2 Grams

Garlic onion powder

4 Grams

Olive oil

1 Tbsp

Salt

0.5 Tsp

Black pepper

0.5 Tsp

Tomato Sauce

Tomato passata

200 Grams

Pomegranate molasses

20 Grams

Brown sugar

10 Grams

Chicken stock cube 4*5*9*15*

1 Piece

Water

150 ML

Roast Veggies

Potatoes

300 Grams

Green pepper

1 Piece

Red onion

1 Piece

Garlic cloves

2 Piece

Fresh parsley

15 Grams

Vegetable oil

1 Tbsp

Salt

0.5 Tsp

Serve

Pine nuts 2*

10 Grams

Cucumber

1 Piece

Rocket

40 Grams

White balsamic vinegar 14*

15 ML

Olive oil

0.5 Tbsp

Allergens

*4 Milk, *5 Eggs, *9 Soya, *15 Celery, *2 Tree Nuts, *14 Sulphur Dioxide

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2466 / 589
Fats (g)	17.8
of which saturated (g)	6.3
Carbohydrates (g)	65
of which sugars (g)	20
Fibers (g)	10.7
Proteins (g)	45.7
Salt (g)	3.5

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep vegetables

Preheat the oven to 200°C/180°C fan.
Cut the potatoes (skins on) into small bite-sized pieces.
Deseed and roughly chop the green pepper into chunks.
Peel and slice the onions into wedges.
Peel and finely chop the garlic.
Pick and finely chop the parsley leaves.

2 Roast vegetables

Place the potatoes, green pepper, and onions on a large baking tray with a drizzle of vegetable oil and season with salt.
Roast for 20-25 min or until golden and crisp.
After 20 min, stir in the garlic and cook for 2-3 min further.
Remove the tray from the oven, and sprinkle the parsley.
Mix and set aside.

Tip! If cooking for kids, reserve a plain portion of roasted potatoes to the side.

3 Make patties

Meanwhile, pick and finely chop the mint.
In a bowl, combine the beef mince, coriander cumin powder, paprika, allspice, garlic onion powder, olive oil, salt, pepper, and mint.
With clean hands, knead the mixture until fully combined.
Shape into 6 thin patties and set aside.

4 Cook patties

Toast the pine nuts in a hot, dry pan for 2 min or until starting to brown. Set aside.
Using the same pan, drizzle olive oil.
Fry the beef patties for 2-3 min, turning occasionally, until browned.
Once browned, add the tomato passata, pomegranate molasses, brown sugar, 0.5 stock cube, and measured water.
Stir, cover and cook for 5-7 min further, until the beef is fully cooked through and the sauce has thickened.

Tip! If cooking for kids, cook a portion of beef without the sauce as an option.

5 Make salad

Slice the cucumber into half moons.
To a bowl, add the rocket, cucumbers, white balsamic vinegar, and a drizzle of olive oil.
Mix and set aside.

Tip! If cooking for kids, reserve a portion of plain cucumbers to the side.

6 Serve

Serve the Beef Kofta Patties in a Tangy Tomato Sauce with as side of Garlic Roasted Vegetables and Rocket Salad.
Top with pine nuts.

Tip! If cooking for kids, pick the beef from the sauce, and serve the cucumbers and potatoes separately. Serve the pine nuts as "sprinkles" to the side.