Protein Swap | Minty Greek Impossible™ Beef Keftedes
with Olive Slaw over Tzatziki & Orzo
Cooking time
15 minutes
Servings
2/4
Calories
660 /serving
With fresh mint, cucumbers and olive in the picture, this recipe is definitely entering classic Greek territory. To make sure the delicate and deliciously browned Impossible™ beef meatballs are truly at home, there’s even creamy, garlicky tzatziki and a soft bed of orzo.
We will send you:
- 2 Impossible™ beef burger patties (made from plants)
- 2 Cucumbers
- 150g Shredded cabbage
- 14g Mint
- 15ml Red wine vinegar
- 140g Orzo
- 30g Olive miscela
- 60g Garlic-cucumber yogurt (tzatziki)
- 7g Paprika & Oregano spices (garlic, paprika, beef bouillon powder, salt, onion, oregano, yeast extract, black pepper, sunflower oil, thyme, parsley, cinnamon, nutmeg)
Contains: Milk, Soy, Sulphites, Wheat
You will need:
Medium pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
27 g
Saturated Fat
8 g
Sodium
930 mg
Total Carb
77 g
Sugars
11 g
Protein
32 g
Fibre
11 g
Preparation
Boil the orzo
- Bring a medium pot of salted water to a boil.
- Add the orzo and boil, 9 to 10 min., until just tender.
- Drain and rinse.
- Return to the pot and toss with a drizzle of oil to prevent sticking; season with S&P.
Prepare the keftedes
- Meanwhile, pick the mint leaves off the stems; finely chop the leaves.
- In a large bowl, combine the lamb, ½ the mint, the spices and S&P.
- Form into 8 oval patties (double for 4 portions).
Cook the keftedes
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the keftedes* and cook, partially covered, turning occasionally, 6 to 8 min., until browned and cooked through.
Make the slaw
- Meanwhile, halve the cucumbers lengthwise; cut crosswise into ½ inch pieces.
- In a medium bowl, combine the cabbage, cucumbers, vinegar, olive miscela, remaining mint, a drizzle of oiland S&P.
Plate your dish
- Divide the tzatziki between your plates and spread out in a circular motion.
- Top with the orzo, keftedes and slaw. Bon appétit!
