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Red and white meat, poultry, cold cuts
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Veal kefta
Cucumber-yogurt salad
00:25
Total: 25 min
00:1515 min
00:1010 min
Ingredients
- 100 ground veal
- 1 Onions
- 2 garlic clove
- 0.5 Cucumber
- 20 Coriander leaves
- 0.5 Lemon
- 1 Eggs
- 60 mL (¼ cup) Yogurt
- 1 tablespoon Milk, 2%
- 45 mL (3 tablespoon) Breadcrumbs
- 5 mL (1 teaspoon) Cumin powder
- 0.5 teaspoon coriander powder
- 75 mL (5 tablespoon) Olive oil
- 1 pinch Salt
- 1 pinch Pepper
Preparation steps
- 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.
