Mediterranean Elk Kofta with Lemon-Herb Cauliflower Rice and Roasted Bell Peppers
4.0
(1 reviews)
20min
35min
3
420
Chef's Note
For the best texture in your kofta, avoid overworking the meat mixture. Mix just until ingredients are incorporated. If the mixture seems too wet, add a tablespoon more breadcrumbs. For a gluten-free version, substitute gluten-free breadcrumbs or 2 tablespoons of almond flour.
Tags
Ingredients
1 pound ground elk
3 cloves garlic
1/2 medium red onion
1/4 cup fresh parsley
2 tablespoons fresh mint
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/4 teaspoon red pepper flakes
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup breadcrumbs
1 large egg
1 medium head cauliflower
1 large lemon
1 large red bell pepper
1 large yellow bell pepper
3 tablespoons olive oil
1/2 cup Greek yogurt
1/2 medium cucumber
1 tablespoon fresh dill
Instructions
- 1
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- 2
Finely mince 2 cloves of garlic. Finely dice 1/4 of the red onion (about 2 tablespoons) for the kofta mixture. Chop the remaining onion into larger pieces for roasting.
- 3
Wash and core the red and yellow bell peppers. Cut them into 1-inch strips, removing the seeds and membranes.
- 4
In a large bowl, toss the bell pepper strips and larger onion pieces with 1 tablespoon of olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Spread on half of the prepared baking sheet.
- 5
Finely chop 3 tablespoons of parsley and 2 tablespoons of mint. Reserve 1 tablespoon of each herb for the cauliflower rice.
- 6
In a large bowl, combine 1 pound ground elk, minced garlic, diced red onion, 2 tablespoons parsley, 1 tablespoon mint, 1 teaspoon cumin, 1/2 teaspoon coriander, 1/4 teaspoon cinnamon, 1/4 teaspoon red pepper flakes, 3/4 teaspoon salt, and 1/4 teaspoon black pepper.
- 7
Add 1/4 cup breadcrumbs and 1 beaten egg to the elk mixture. Mix gently with your hands until just combined (avoid overmixing).
- 8
Shape the mixture into 9 oval kofta patties, about 2-inches long each. Place on the other half of the baking sheet.
- 9
Bake the kofta and vegetables for 15 minutes, then flip the kofta and stir the vegetables. Continue baking for another 10 minutes until kofta are cooked through (internal temperature of 160°F) and vegetables are tender with some charred edges.
- 10
While the kofta and vegetables are baking, prepare the cauliflower rice. Cut the cauliflower into florets, wash thoroughly, and pat dry.
- 11
Working in batches, pulse the cauliflower florets in a food processor until they resemble rice grains. Do not overprocess.
- 12
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Mince the remaining garlic clove and add to the skillet, cooking for 30 seconds until fragrant.
- 13
Add the cauliflower rice to the skillet, season with remaining salt and pepper, and cook for 5-7 minutes, stirring occasionally, until tender but still slightly crisp.
- 14
Zest the lemon and squeeze 2 tablespoons of juice. Add the lemon zest, 1 tablespoon of lemon juice, reserved parsley, and mint to the cauliflower rice. Stir to combine and remove from heat.
- 15
For the yogurt sauce, grate the cucumber and squeeze out excess moisture. Mix with Greek yogurt, remaining 1 tablespoon of lemon juice, 1 tablespoon chopped dill, and a pinch of salt.
- 16
Serve the elk kofta over the lemon-herb cauliflower rice with roasted bell peppers on the side and a dollop of yogurt sauce.
Nutrition Information (per serving)
420
35g
25g
20g
Reviews (1)
Jamie V.
11/27/20254/5
Great recipe, but the elk needs to be cut with a fattier meat to help keep it moist. The meal is good the first serving, but leftovers dry out with plain ground elk. Recommend ground pork or bacon, or mix in some beef fat.