Moroccan Beef & Pork Koftas
with Chermoula Coconut Sauce, Garlic Rice & Lemony Veggies
These koftas are handy parcels of explosive flavour, with tender beef and pork mince, mild spices and a punchy coconut sauce to drizzle over the top. Paired with garlic rice and veggies drizzled with lemon juice, this is a Moroccan-style feast to remember.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 packet
garlic paste
(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
basmati rice
1
carrot
1
courgette
½
lemon
1 packet
beef & pork mince
1 sachet
Garlic & Herb Seasoning
1 packet
fine breadcrumbs
(Contains Gluten; May be present Peanut, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 sachet
chermoula spice blend
1 packet
coconut milk
Not included in your delivery
1
olive oil
20 g
butter
(Contains Milk; )
1.5 cup
water
1
egg
(Contains Egg; )
1 tsp
honey
Nutrition Values
Utensils
Instructions
• In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook 1/2 the garlic paste until fragrant, 1-2 minutes. • Add basmati rice, the water and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek! TIP: Cover the pan with a lid if the garlic paste starts to spatter!
• While the rice is cooking, thinly slice carrot into sticks. Thinly slice courgette into half-moons. Cut lemon into wedges. • In a medium bowl, combine beef & pork mince, the egg, garlic & herb seasoning, fine breadcrumbs and a pinch of salt and pepper. Using damp hands, roll mince mixture into koftas (3 per person).
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook carrot and courgette, tossing, until tender, 4-5 minutes. • Add a squeeze of lemon juice, season with salt and pepper. Transfer to a bowl and cover to keep warm.
• Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook koftas, turning, until browned and cooked through, 10-12 minutes (cook in batches if your pan is getting crowded). • Remove pan from heat, then add the honey, turning koftas to coat. Transfer to a plate.
TIP: The spice blend will char slightly in the pan, this adds to the flavour!
• Wipe out the frying pan, then return to medium heat with a drizzle of olive oil. Cook chermoula spice blend and the remaining garlic paste until fragrant, 1 minute. • Add coconut milk and a splash of water, stirring, until slightly thickened, 2-3 minutes. • Remove from heat and stir through a squeeze of lemon juice.
• Divide garlic rice between bowls. • Top with lemony veggies and Moroccan beef and pork koftas. • Spoon chermoula coconut sauce over koftas. • Serve with any remaining lemon wedges. Enjoy!