Late summer calls for food that’s bright, fresh, and full of flavour—and this recipe brings it all to the table.
New potatoes – boiled until tender, then quickly sautéed with fresh pesto, just enough to release that basil aroma and coat every bite.
Veal kofta – seasoned with spices and herbs, shaped into tasty bites, and cooked until golden on the outside and juicy inside.
It’s a dish that’s both hearty and fresh, perfect for a quick weeknight dinner, a family meal, or when you want something satisfying without spending hours in the kitchen.
Simple ingredients, big flavours, and ready in no time!
Ingredients Veal Kofta:
- 500 g Minced Veal
- 1 Onion
- 3 Cloves of garlic
- 1 Bunch of Parsley
- 1/2 Teasp Smoked Paprika
- Salt and Pepper
- 1/4 Teasp Coriander Powder
- 1/4 Teasp Chilli flakes
- 1/2 Teasp Curry Powder
Ingredients Pesto:
- 1 Bunch of Basil
- 2 Cloves of Garlic
- 120 g Roasted Sunflower Seeds
- Olive Oil
- 80 g Parmesan Cheese
- The juice of 1/2 of lemon
- Salt
Procedure:
- Wash the potatoes and boil them in salted water until tender, about 15 minutes. Drain well.
- Place basil, roasted sunflower seeds, garlic, and Parmesan in a food processor.
- Blend while slowly pouring in olive oil until you get a smooth, vibrant green paste.
- Season with salt and pepper.
- Heat a pan over medium heat , place the boiled potatoes and pesto then slightly sauté for the basil to release its flavour and coat the potatoes.
- The last step in our recipe is to make the veal kofta. In a mixing bowl, combine ground veal with onion, garlic, parsley, and spices. Season well with salt and pepper.
- Mix with your hands until everything is evenly combined, then put the kofta mixture in the fridge for 30 minutes for the meat to absorb all the flavours.
- Shape into small kofta logs.
- Heat the grill pan with oil and grill the koftas until golden brown on all sides and cooked through, about 8–10 minutes.
- Serve on a plate together with a glass of good wine.
- Enjoy
