Carb-Conscious Beef Kofta

Nutrition per serve

Ingredients

• 300g lean beef mince
• 10g kofta seasoning
• 250g cauliflower
• 1pcs spring onion
• 1clove garlic
• 150g peas
• 20g slivered almonds
• 15ml olive oil
• 30ml mayonnaise
• 5ml white wine vinegar

Method

1. Step 1 — Make kofta
   Bring a small saucepan of water to the boil for the peas. Put the beef mince and half the kofta seasoning in a large bowl and season with salt and pepper. Using damp hands, combine well, then shape into 6 oval-shaped kofta.
2. Step 2 — Prep ingredients
   Coarsely grate the cauliflower with a box grater. Thinly slice the spring onion on an angle. Crush half the garlic clove* (see Make it yours). Add the peas to the pan of boiling water and cook for 2 mins or until tender. Drain. Put the almonds in a cold medium frypan over medium heat. Toast, tossing, for 3-4 mins until evenly golden.
3. Step 3 — Cook pilaf
   Add 2 tsp olive oil to the almonds and increase the heat to high. Add the remaining kofta seasoning and three-quarters of the spring onion and cook, stirring, for 30 secs or until fragrant. Add the cauliflower and cook, stirring, for 3 mins or until tender. Stir in the peas. Remove the pan from the heat. Taste, then season with salt and pepper.
4. Step 4 — Pan-fry kofta
   Heat 2 tsp olive oil in a small frypan over high heat. Cook the kofta, turning occasionally, for 8-10 mins until browned and cooked through. Remove the pan from the heat.
5. Step 5 — Serve up
   Combine the garlic, 2 tbs mayonnaise and 1 tsp white wine vinegar in a bowl and season with salt and pepper. Divide the cauliflower rice pilaf and kofta among plates. Drizzle with the garlic mayonnaise and scatter over the remaining spring onion. Enjoy!
6. Step 6 — Make it yours
   Garlic used raw is best crushed in a garlic crusher or finely minced with a knife – adding a little salt to the garlic on the chopping board helps break it down. If you're not a fan of raw garlic, simply leave it out of the mayonnaise.

Allergens

Eier, Sulfit, Almond