Serves 4
Gather
For the keftedes,
500g 5% fat beef mince
100g leeks, finely chopped (remove the white ends)
25g parsley, finely chopped
1 egg
2 tsp salt
1 tsp pepper
2 tsp cumin
1 tsp mixed spice
1 tsp Lebanese spice
1 tsp coriander
50g gluten-free breadcrumbs
For the tabouleh,
200g quinoa
400ml boiling water
8 cherry tomatoes, halved
4 mini cucumbers, diced
1 lemon, squeezed
5ml garlic infused oil
1 tsp sal
Method
- Preheat the oven to 200 degrees (fan). Mix all the ingredients for the keftedes in a bowl, making sure the spices and breadcrumbs are well combined. Grab two tablespoons worth of the mixture and, with your hands, roll it into a oval-like shape. Repeat this 12 times, or until the mixture is finished. Set the keftedes aside on a pre-lined baking tray.
- Meanwhile, place the quinoa in a saucepan and add the boiling water. Put on a medium heat for 15 minutes, or until the quinoa is fluffy and the water has evaporated.
- Whilst the quinoa is boiling, add a tbsp of olive oil into a frying pan and place on a medium heat. Once the oil has heated, add all the keftedes and sear evenly on all sides until crispy and golden. This should take 10 minutes.
- Once the keftedes have a crispy coating, place them back onto the pre-lined baking tray and put in the oven for 15 minutes to finish cooking.
- Gather the diced cucumber and halved cherry tomatoes, and place them into a salad bowl, along with the salt, lemon juice and garlic oil. Add the cooked quinoa and mix until the dressing is well combined.
- Take out the keftedes from the oven and leave to cool for five minutes before serving.
chefmarinie 