This oriental-inspired recipe for veal keftas with mint and pink radish remoulade by Louise Denisot is a real treat!
Ingredients for 4 people :
500 g of veal chopped 8 sheets of mint fresh + some for the decor ½ bunch of pink radishes 1 plain stirred yoghurt 1 small onion 1 egg, ½ tsp. cumin ½ lemon (juice and zest) 1 level tsp of mustard Olive oil Salt, pepper.
Recipe for veal keftas with mint and radish remoulade
Prepare the remoulade:
Set aside 1 tbsp. yoghurt for the keftas and then, in a bowl, mix the rest with the mustard, lemon juice and 1 tbsp. olive oil. Salt and pepper. Stalk and wash the radishes. Grate them in a food processor or chop them finely. Pour the sauce on top, mix and set aside.
Prepare the keftas:
Peel and finely chop the onion. Put the veal in a salad bowl, add the egg, chopped onion, finely chopped mint leaves, cumin, reserved yoghurt and lemon zest. Salt and pepper. Knead with your hands so that all the ingredients are well blended and then form small stuffing balls. Make a reservation.
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Brown the keftas on all sides for 3 to 4 min, then lower the heat and continue cooking for 8 min. Serve hot with fresh radish remoulade. Decorate with a few chopped mint leaves.