Keftas calf mint, radish roses rmoulade

D’Eastern inspiration, the calf keftas recipe with mint, radish remoulade Denisot Louise is a real treat!

Ingredients for 4 people:

  • 500 g veal chopped
  • 8 leaves mint Fresh + some for decoration
  • ½ bunch radishes
  • 1 natural yoghurt brewed
  • 1 small onion
  • 1 egg, ½ c. Coffee cumin
  • ½ lemon (juice and zest)
  • 1 c. to clean mustard coffee
  • Olive oil
  • Salt, pepper.

Recipe veal keftas to mint, radish remoulade

Prepare remoulade:

  • Set aside 1 tbsp. of yogurt for keftas then in a bowl, mix the rest with mustard, lemon juice and 1 tsp. tablespoons olive oil.
  • Add salt and pepper.
  • Remove stems and wash the radishes.
  • Grate the processor or chop finely.
  • Pour sauce on top, mix and set aside.

Prepare keftas:

  • Peel and finely chop the onion.
  • Put the veal in a bowl, add egg, chopped onion, finely chopped mint leaves, cumin, yogurt and the reserved lemon zest.
  • Add salt and pepper.
  • Knead with your hands so that all the ingredients are well mixed and then form small balls farce.
  • Book.

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

  • Sauté the keftas on all sides for 3 to 4 minutes then lower the heat and cook for 8 minutes.
  • Serve hot with remoulade fresh radishes.
  • Garnish with mint leaves.