Spicy Beef Koftas

clock 10 minutes + 20 minutes bowl Serves 4


  • 2 onions, chopped roughly
  • 1 clove garlic
  • 1 Tbsp grated ginger
  • ¼ tsp turmeric
  • ½ tsp cumin
  • ½ tsp coriander
  • ¼ tsp chilli flakes or ½ fresh chilli
  • ¼ cup chopped mint
  • ¼ cup chopped olives
  • 500g beef mince
  • 500g potatoes, cut into small cubes
  • 3 cloves garlic, crushed
  • Salt and pepper to taste
  • 90g spinach greens
  • 2 Tbsp oil
  • Yoghurt sauce- combine ½ cup greek yoghurt, ¼ cup chopped mint, zest & juice of 1 lemon, 1 tsp honey
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  • Preheat oven to 180°C.

  • Into a kitchen processor place 1 onion roughly chopped, garlic, ginger, turmeric, cumin, coriander, chilli and mint. Blitz until finely chopped and combined. Add olives and blitz once or twice to mix in.

  • Into a large bowl place mince and add onion mixture. Mix well using your hands.

  • Divide mixture by eight and spread onto kebab sticks in a kofta shape. Refrigerate until ready to cook.

  • Heat 1 Tbsp oil in a frying pan and add potatoes, garlic and 1 onion roughly chopped. Cook for 10-15 minutes until the potatoes are cooked through and crispy. Season with salt and pepper.

  • Heat remaining oil in a frying pan. Cook the koftas turning every couple of minutes to brown evenly on all sides. Place koftas on an oven tray for 10 mins to finish cooking in the oven.

  • Plunge the spinach into boiling water and drain.

  • Serve koftas with the yoghurt sauce, potatoes and spinach.

  • Tip: Divide kofta mixture into 20 serves and spread onto toothpicks. Perfect as canapés when entertaining.

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