Veal kefta Recipe

Name: Veal kefta
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1
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

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

PREP TIME 15m	COOK TIME 10m	TOTAL TIME 25m
YIELD 1

Instructions

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.