Smashed beef kofte tacos

Turn the trend for cheeseburger tacos into a more substantial kebab. You can swap the beef mince for lamb or chicken if you like, or make smaller tacos

Prep:20 mins
Cook:25 mins
plus at least 1 hr chilling

Serves 4
Easy

Nutrition per serving

kcal 515
fat 32g
saturates 12g
carbs 28g
sugars 0g
fibre 4g
protein 27g
salt 1.1g

Ingredients

1 small onion , coarsely grated
2 garlic cloves , minced or finely grated
1 tbsp ras el hanout
400g beef mince
small bunch of coriander , finely chopped
4 medium flour tortillas
sunflower oil , for frying
chilli sauce and lemon wedges, to serve
4 tbsp Greek yogurt
2 tbsp mayonnaise
1 garlic clove , finely grated or crushed
½ tsp lemon juice
small wedge of red or white cabbage , shredded
½ red onion , thinly sliced
squeeze of lemon juice
1 tomato , halved and sliced

Method

Combine the onion, garlic, ras el hanout, beef mince and coriander (reserving a few leaves to serve) in a large bowl with your hands and season well. Cover and chill for at least 1 hr. Will keep chilled for a day.
Stir the garlic sauce ingredients together in a small bowl and chill until needed. To make the salad, tip the cabbage and red onion into a bowl with a pinch of salt and the lemon juice and scrunch together with your hands. Stir through the tomato and set aside.
Divide the beef mix into four equal portions. Press a portion of beef directly onto one side of each tortilla in a thin, even layer, reaching almost to the edges. Heat a drizzle of oil in a large frying pan over medium-high heat. Put the tortilla beef-side down into the pan. Press down with a spatula and cook for 3-4 mins until the beef is browned and crisp. Flip and cook for 1-2 mins more until the tortilla is golden and toasted. Repeat with the remaining tortillas. Put the cooked tacos on a plate or in a low oven to keep warm. Scatter each taco with salad, drizzle with the garlic and chilli sauces, reserved coriander leaves and serve with lemon wedges on the side for squeezing over, if you like.