Beef Keftedes

Beef Keftedes

Ready in 30 minutes • Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, February 11, 2018.
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with olive and tomato tapenade

Ingredients

BULGUR SALAD

  • 40g bulgur wheat
  • ¾ cup frozen peas
  • 1 courgette
  • ½ carrot
  • 1 pottle Greek dressing

BEEF KEFTEDES

  • ¼ red onion, finely diced
  • 250g lean ground beef
  • 1½ tablespoons whisked egg
  • 2½ teaspoons cornflour
  • 1 teaspoon keftede spice
  • ¼ teaspoon salt

OLIVE AND TOMATO TAPENADE

  • 2 tomatoes
  • 1-2 tablespoons black olives (optional)
  • 1 clove garlic
  • 1½ tablespoons basil
  • ½ teaspoon extra-virgin olive oil

TO SERVE

  • 1½ tablespoons basil, torn
  • 25g feta cheese

Steps

  1. Preheat oven to 200°C. Bring a medium pot of salted water to the boil. Line an oven tray (with a lip) with baking paper. Prepare ingredients. Cook bulgur in pot of boiling water for about 10 minutes. Add peas and cook for 1-2 minutes, until peas are bright green and tender. Drain, rinse under cold water and leave to drain well.
  2. While bulgur cooks, place all beef keftedes ingredients in a medium bowl and mix together well. Using clean, damp hands, shape into golf ball-sized balls and place on prepared tray. Bake for 10-12 minutes, turning once, until just cooked through. Set aside, covered, to rest and keep warm.
  3. While keftedes cook, prepare tapenade. Dice tomatoes 1cm; finely chop olives (if using); mince garlic; thinly slice basil. Add all to a small bowl, along with oil, stir to combine and season to taste.
  4. Finish bulgur salad. Peel courgette and carrot into ribbons and thinly slice cores. Place in a large bowl, along with cooked and drained bulgur and peas. Add Greek dressing and toss to combine. Season to taste.
  5. TO SERVE spoon bulgur salad onto plates. Top with beef keftedes, spoon over olive and tomato tapenade and sprinkle over basil and feta.

Nutritional Information

Energy 1875 kj
448 kcal
Protein 39.2g
Carbohydrate 24.8g
Fat 19.6g