Cal Smart Herby Beef Patties
with DIY Red Pepper Sauce and Spinach Couscous
Inspired by Balkan cevapi 'sausages', these little beef patties are bursting with savoury flavour. Ajvar, a silky saucy dip, combines roasted peppers and smooth eggplant. We make our version with roasted pepper pesto to save you some extra work!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef
½ cup
Couscous
(Contains Wheat)
½ unit(s)
Eggplant
28 g
Baby Spinach
3 unit(s)
Garlic, cloves
¼ cup
Greek Pesto
½ cup
Roasted Red Pepper Pesto
(Contains Milk)
2 tbsp
Italian Breadcrumbs
(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)
1 tbsp
Mediterranean Spice Blend
(Contains Sulphites)
1 unit(s)
Lemon
Not included in your delivery
2 tsp
Oil*
0.31 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F.Wash and dry all produce.Garlic Guide for step 5: 1/8 tsp (1/4 tsp) mild, 1/4 tsp (1/2 tsp) medium and 1/2 tsp (1 tsp) extra! Peel, then cut half the eggplant (whole eggplant for 4 ppl) into 1/2-inch pieces. Add eggplant, half the Mediterranean Spice Blend and half the Greek pesto to a parchment-lined baking sheet. Season with pepper, then toss to coat. Roast in the middle of the oven until tender and golden-brown, 10-12 min.
Zest, then juice half the lemon. Cut remaining lemon into wedges. Roughly chop spinach. Finely grate garlic. Combine breadcrumbs, half the garlic, remaining Greek pesto and remaining Mediterranean Spice Blend in a large bowl. Crumble in beef, then season with pepper. Stir to recombine. Form mixture into eight 2-inch-wide patties (16 patties for 4 ppl).
Heat a large non-stick pan over medium heat. When the pan is hot, add 2 tsp oil, then patties. (NOTE: For 4 ppl, pan-fry patties in two batches, using 2 tsp oil per batch.) Pan-fry patties until golden-brown and cooked through, 3-4 min per side.**
Meanwhile, add 2/3 cup water and 1/4 tsp (1/2 tsp) salt to a small pot. Cover and bring to a boil over high. Remove from heat, then stir in couscous and spinach. Cover and set aside, 5 min. Fluff with a fork, then stir in lemon zest and 1 tsp (2 tsp) lemon juice.
When eggplant is done, transfer to a medium bowl. Mash with a fork until a coarse paste forms. Add roasted pepper pesto, 1 tsp (2 tsp) lemon juice and 1/4 tsp (1/2 tsp) remaining garlic. (NOTE: Reference garlic guide.) Season with salt and pepper, then stir to combine.
Divide couscous between bowls. Top with patties and sauce.
