Veal keftas with mint, pink radish remoulade

Oriental-inspired, this recipe for veal keftas with mint, pink radish remoulade from Louise Denisot is a real treat!

Ingredients for 4 persons :

  • 500 g of veal chopped
  • 8 sheets of mint fresh + a few for decoration
  • ½ bunch of pink radishes
  • 1 stirred natural yogurt
  • 1 small onion
  • 1 egg, ½ tsp. cumin
  • ½ lemon (juice and zest)
  • 1 C. level coffee mustard
  • Olive oil
  • Salt pepper.

Recipe for veal keftas with mint, pink radish remoulade

Prepare the remoulade:

  • Set aside 1 Tbsp. of yogurt for the keftas then, in a bowl, combine the rest with the mustard, lemon juice and 1 tbsp. of olive oil.
  • Season with salt and pepper.
  • Remove the stems and wash the radishes.
  • Grate them in a food processor or mince them finely.
  • Pour the sauce over, mix and set aside.

Prepare the keftas:

  • Peel and finely chop the onion.
  • Place the veal in a salad bowl, add the egg, chopped onion, finely chopped mint leaves, cumin, reserved yogurt and lemon zest.
  • Season with salt and pepper.
  • Mix with your hands so that all the ingredients are well mixed, then form small balls of stuffing.
  • Reserve.

Heat 2 tbsp. of olive oil in a large skillet over medium heat.

  • Brown the keftas on all sides for 3 to 4 minutes, then lower the heat and continue cooking for 8 minutes.
  • Serve hot with the fresh radish remoulade.
  • Decorate with a few chopped mint leaves.

Video: LOVE Life Lamb u0026 mint koftas - Waitrose (September 2021).