Kids will love the sweet apple raita alongside these gently-spiced kofte. A great way to enjoy mince beef - roll these delicious kofte up in mini tortillas with some grated carrot and shredded cabbage.
To make the raita, toss the apple with the lemon juice to stop it browning. Stir into the yoghurt with half the mint. Cover and chill until needed.
To make the kofte, thoroughly combine the rest of the chopped mint with the beef, onion, cumin, and paprika in a mixing bowl. Season generously with salt and pepper. With slightly wet hands, form heaped tablespoons of the mixture into ‘torpedo’ shapes or spheres and set aside on a plate. There should be about 20 kofte.
Place a large frying pan over a medium heat and add the olive oil. Fry the kofte gently for about 8 minutes, turning often, until browned all over and cooked through. Serve hot or cold, with the apple raita, tortillas, grated carrot and cabbage.
Freezing and defrosting guidelines
The kofte only is suitable for freezing, either raw or cooked. If cooked, once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. If kofte is cooked, to serve, defrost thoroughly in the fridge overnight before reheating, loosely cover with foil and bake until dish is thoroughly heated through. If kofte is raw, defrost overnight and cook as per recipe instructions.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.