Beef Koftas with Red Cabbage and Beetroot Salad

Beef Caldereta
October 12, 2015
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Beef Koftas with Red Cabbage and Beetroot Salad

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You can make this recipe for Beef Koftas on the braai or under the grill


  • 500g lean minced beef
  • 1 small onion, finely chopped
  • 2 cloves garlic, crushed
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp chilli powder (or 1 fresh red chilli, seeded and finely chopped)
  • ½ tsp cinnamon
  • 1 tbsp plain yoghurt
  • 2 tsp Canderel granules
  • salt and pepper
  • Red Cabbage and Beetroot Salad:
  • 150g red cabbage
  • 175g cooked beetroot, coarsely grated or shredded
  • 1 small red onion, finely sliced
  • juice 1 lemon
  • 2 tbsp olive oil
  • 3 tsp Canderel granules
  • 1 tbsp mint leaves, shredded
  • Cucumber and Yoghurt Sauce:
  • 10cm piece cucumber, cut into small dice
  • 150g low fat plain yoghurt
  • 1 tsp Canderel granules
  • 1 small clove garlic, crushed
  • grated rind ½ lemon
  • 2 tsp lemon juice


For the koftas, combine all the ingredients and with dampened hands form into 8 thick sausages about 10-12cm long.

Thread onto skewers and chill while making the salad and sauce. To make the salad, finely shred the red cabbage (use a food processor if it makes it easier), mix with the beetroot and red onion.

Whisk the lemon juice, olive oil and Canderel together then add to the salad and toss. Add the mint leaves just before serving.

Mix all the ingredients for the cucumber and yoghurt sauce together.

Cook the koftas on a preheated barbecue or grill for 10 minutes, turning them using tongs during cooking.

Serve with salad, flatbreads or pita bread and dollops of the sauce.

Recipe from all4recipes.