Beef Köfte with Roast Potatoes

Name: Beef Köfte with Roast Potatoes
Total time: 65 min
Yield: 2 servings
Ingredients: 350 g Ground beef; 400 g Potatoes; 100 g Onion; 20 g Panko breadcrumbs; 15 g Fresh parsley; 1 tsp Ground cumin; 300 g Tomato; 150 g Bell pepper; 2 cloves Garlic; 2 tbsp Olive oil; 0.5 tsp Salt; 0.25 tsp Black pepper; 80 ml Water

Small cumin-scented beef köfte meet golden potato wedges and a juicy tomato-pepper sauce.

65 minutes · Easy · 2 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Ground beef350 g
Potatoes400 g
Onion100 g
Panko breadcrumbs20 g
Fresh parsley15 g
Ground cumin1 tsp
Tomato300 g
Bell pepper150 g
Garlic2 cloves
Olive oil2 tbsp
Salt0.5 tsp
Black pepper0.25 tsp
Water80 ml

Quantities describe recipe usage, not package sizes.

Allergen notes

Wheat. Check breadcrumb labels for milk, egg or other allergens.

Method

Shape the köfte

Finely grate half the onion and squeeze out excess juice. Mix it with beef, breadcrumbs, half the chopped parsley, cumin, half the salt and black pepper. Knead briefly until cohesive and form ten oval patties about 2 cm thick. Refrigerate while preparing the vegetables; wash hands and equipment.

Start the potatoes

Heat a conventional oven to 220°C (425°F). Cut scrubbed potatoes into 1 cm-thick wedges. Toss with 1 tbsp oil and spread on a large baking tray. Roast for 20 minutes, then turn.

Soften the sauce

Dice the remaining onion, tomatoes and deseeded pepper; mince the garlic. Heat 0.5 tbsp oil in a saucepan. Cook onion and pepper for 7 minutes, add garlic for 1 minute, then tomatoes, 80 ml water and remaining salt. Simmer uncovered for 15 minutes until spoonable.

Bake the patties

Brush a second tray with the remaining 0.5 tbsp oil. Arrange the chilled köfte on it and roast alongside the potatoes for 15–20 minutes, turning halfway, until the centre of each reaches 71°C (160°F). Continue the potatoes until golden and tender, about 35–40 minutes total.

Serve

Spoon the tomato sauce onto two plates, divide the köfte and potatoes between them and finish with the remaining parsley.

Keeping the patties shallow helps them cook evenly; temperature, rather than browned colour, decides when ground beef is ready.

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