Active Baby
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Active Baby
2 reviews
independently verified
Store rating 5.00 / 5
Product rating 5.00 / 5
Kofta with raita and bean salad

Kofta with raita and bean salad

Ingredients
  

Kofta

  • 1 small bunch parsley
  • 325 g minced beef max. 10-12% fat
  • 1 onion
  • 60 g chickpea flour
  • eggs
  • ¾ dl water
  • 20 g fresh ginger ca. 2 cm
  • 1.5 g garam masala
  • ½ teaspoon coarse salt and a little pepper
  • 2-3 tablespoons olive oil for frying

Raita - with eggplant

  • 600 g natural yoghurt 1.5% fat
  • 250 g eggplant
  • 1 sip cumin
  • a little coarse salt and a little pepper
  • 2 tablespoons lemon juice if necessary
  • A little raw chili pepper
  • 2 teaspoons olive oil

Bean salad

  • 350 g green beans fresh or frozen
  • 1 red pepper
  • 1 tbsp oliveoil
  • ½ tbsp lemon juice
  • A little coarse salt and pepper if necessary
  • A little fish sauce

On the side

  • Wholegrain bread

Instructions
 

Kofta

  • Rinse and chop the parsley finely.
  • Stir the ingredients together, save half of the chickpea flour for breading
  • Put the mince in the fridge and let it rest for 1 hour
  • Form small buns of the mince
  • Roll them in chickpea flour
  • Heat the oil on the pan and fry the round meatballs over medium heat for 12-15 minutes. Try rolling them on the forehead so that they retain the round shape.

Raita - with eggplant

  • Drain the yogurt. You can, for example, pour it into a coffee filter and let it drip off for approx. 1 hour
  • Cut the eggplant into very small and fine squares. Sprinkle salt over and let them stand for approx. 15 minutes
  • Mix yoghurt, crushed cumin, salt, pepper, lemon juice and chili in a bowl
  • Rinse the pieces of eggplant in cold water. Then squeeze the water out of the aubergines
  • Put oil on a pan and heat up. Fry the eggplant pieces, until crisp and golden. Drain the eggplant pieces and let them cool
  • Mix them with the yogurt dressing. Store the dish in the refrigerator until it is to be served

Bean salad

  • Boil the beans in water for approx. 5 minutes. Drain them and let them cool
  • Rinse and clean the peppers. Cut it into fine sticks. Stir oil and lemon together.
  • Season with salt and pepper, and fish sauce to taste
  • Mix the dressing with the vegetables

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