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Veal kefta

Cucumber-yogurt salad


Total: 25 min


15 min


10 min


1 serving
  • 100 ground veal
  • 1 Onions
  • 2 garlic clove
  • 0.5 Cucumber
  • 20 Coriander leaves
  • 0.5 Lemon
  • 1 Eggs
  • 0.5 Yogurt
  • 1 tablespoon Milk, 2%
  • 1 teaspoon Breadcrumbs
  • 3 pinch Cumin powder
  • 0.5 teaspoon coriander powder
  • 45 mL Olive oil
  • 1 pinch Salt
  • 1 pinch Pepper


  • Peel and chop onion and garlic.
  • Grate some zest of the lemon half, and squeeze it.
  • Rinse and chop the coriander.
  • Peel and deseed the cucumber.
  • Chop finely and stir in the yogurt with half of the garlic and coriander.
  • Add salt, pepper, and sprinkle with 2 pinches of cumin.
  • Drizzle with lemon juice.
  • Mix together and set aside.
  • Heat a dash of olive oil in a frying pan and sweat the onion.
  • Place the breadcrumbs in a mixing bowl, pour in the milk, and let the breadcrumbs absorb it.
  • Then add the ground veal, melt onion, egg, garlic, coriander, 3 pinches of cumin, and zest.
  • Season with salt, pepper, and mix thoroughly.
  • Shape the mixture into two or three small meatballs, and then flatten out so that they resemble a 2-3 cm thin burger.
  • Heat 2 tablespoons of olive oil in a frying pan and brown them over high heat, for about 6 minutes.
  • Stir frequently to prevent the patties from drying out.
  • Serve the veal kefta with cucumber-yogurt salad.

Recipe tips

  • To add calcium to your meal, consider a dairy product for dessert.