Veal Keftas with Curry Sauce

Ingredients

For the keftas

  • 500 g (1 lb) ground Quebec Veal
  • 125 ml (1/2 cup) breadcrumbs
  • 1/4 yellow onion, finely chopped
  • 1 clove garlic, finely chopped
  • 125 ml (1/2 cup) chopped fresh parsley
  • 30 ml (2 tbsp) chopped fresh chives
  • 45 ml + 15 ml (3 tbsp + 1 tbsp) canola oil
  • 2 ml (1/2 tsp) cumin
  • 2 ml (1/2 tsp) paprika
  • 2 ml (1/2 tsp) salt
  • 1 ml (1/4 tsp) cumin
  • 1 ml (1/4 tsp) pepper
  • 3 disposable sushi chopsticks, broken in half

For the curry sauce

  • 45 ml (3 tbsp) plain 2% MF Greek yogurt
  • 5 ml (1 tsp) honey
  • 5 ml (1 tsp) lemon juice
  • 5 ml (1 tsp) Dijon mustard
  • 5 ml (1 tsp) curry powder
  • Salt to taste

Preparation

  1. Preheat oven to 180°C (350°F).
  2. In a large bowl, mix all ingredients for the keftas.
  3. Divide mixture into 6 portions. Shape them into a small sausage around each baguette.
  4. Heat vegetable oil in a skillet over high heat and sear keftas for about 3 minutes on each side or until golden brown.
  5. Place in oven for 30 minutes to complete cooking, turning keftas halfway through cooking, until inside has lost its pinkish tint.
  6. Meanwhile, mix all ingredients for curry sauce in a small bowl. Set aside.
  7. Serve keftas with curry sauce.

 

Recipe from the Bureau d'Entraide en Nutrition (BEN) of Laval University.