Chicken keftas with mint and coriander, crunchy vegetable tagliatelle
Our tasty and tender curry, mint and coriander keftas delight our taste buds with a preparation that the whole family will enjoy, even the fussiest of children. These tagliatelle vegetables are gently cooked, to preserve their flavours and colours.
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Ingredients
Portions:
4
200 g
minced chicken
0.5 tsp
curry powder
0.25 tsp
ground white pepper
0.25 tsp
fine salt
0.5 bunch
fresh coriander, chopped
0.5 bunch
fresh mint, chopped
1 piece
onion, finely chopped
olive oil for cooking
For the vegetable tagliatelle:
100 g
orange carrot, peeled into ribbons
100 g
courgette, peeled into ribbons
50 g
yellow carrot, peeled into ribbons
1 tbsp
fresh chervil, chopped
0.5 piece
organic yellow lemon, juiced
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- In a bowl, combine 200 g minced chicken, 0.5 tsp curry powder, 0.25 tsp ground white pepper, 0.25 tsp fine salt, 0.5 bunch fresh coriander, 0.5 bunch fresh mint, and 1 piece finely chopped onion. Mix well to form a consistent mixture.
- Shape the mixture into small keftas. Heat olive oil in a pan over medium heat, and cook the keftas until golden brown and cooked through, approximately 10 minutes, turning occasionally.
- For the vegetable tagliatelle, use a vegetable peeler to create ribbons from 100 g orange carrot, 100 g courgette, and 50 g yellow carrot. Heat a separate pan over medium heat and sauté the vegetable ribbons gently in a little olive oil for about 5 minutes until just tender.
- Remove the vegetable tagliatelle from the heat, and toss with 1 tbsp chopped fresh chervil and the juice of 0.5 piece organic yellow lemon. Season with salt to taste.
- Serve the chicken keftas alongside the vegetable tagliatelle, garnishing with extra fresh herbs if desired.
For added flavor, consider sprinkling a pinch of Espelette pepper over the dish before serving.