Healthy vegetables, spicy korma paste and fresh mint will have everyone coming back for more of these tasty mince patties.
Ingredients
- 1/2 medium brown onion, finely chopped
- 1 small carrot, grated
- 1/2 cup finely shredded green cabbage
- 450g lean beef mince
- 1/2 cup fresh breadcrumbs
- 1 1/2 tablespoons korma curry paste
- 1 egg, lightly beaten
- 1/4 cup finely chopped fresh mint leaves
- 1/2 cup Tamar Valley Greek Style Yoghurt
- Steamed Basmati rice, to serve
- Baby spinach leaves, to serve
Method
- Step 1Preheat oven to 200°C/180°C fan-forced. Lightly grease 4 holes of a 6-hole, 3/4 cup capacity, non-stick texas muffin pan.
- Step 2Combine onion, carrot, cabbage, mince, breadcrumbs, curry paste, egg and 2 tablespoons mint in a large bowl. Season with salt and pepper. Mix to combine. Spoon mixture into prepared pan. Bake for 20 to 25 minutes or until cooked through. Stand for 5 minutes.
- Step 3Meanwhile, place yoghurt and remaining mint in a bowl. Serve meatloaves with yoghurt mixture, rice and spinach.
- High protein
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1210 kj
Energy
14g
Fat Total
5g
Saturated Fat
2g
Fibre
29g
Protein
129mg
Cholesterol
477.6mg
Sodium
7g
Carbs (sugar)
12g
Carbs (total)
All nutrition values are per serve
Notes
To freeze: You can freeze meatloaves after cooking. Cool meatloaves in pan. Wrap each loaf in plastic wrap, then foil. Freeze for up to 1 month.
To thaw: Place in fridge overnight. To cook: Preheat oven to 170°C/150°C fan-forced. Heat meatloaves on a baking tray lined with baking paper for 20 minutes or until heated through.
Related Video
- Author: Jenny Fanshaw
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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