Beef Kofta bug-in-a-rug with mango-yogurt dip

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Recipe's preparation

Mango-yogurt dip

Place mango and apple in the thermomix bowl and chop for 3-4 seconds on speed 4. Scrape down the bowl with spatula. Cook at 90 degrees C for 4 minutes, speed 1.

 

Add spring onion and chilli and process for 25 seconds, speed 8. Scrape down the sides.

 

Add brown sugar, ginger and malt vinegar, and cook for 10-12 minutes, at 100 degrees C on speed 1 with the MC tilted on its side.  

The result is a smooth mango chutney, which is nice on its own too, but to make the dip I use equal amounts of mango mixture to greek yogurt.  

 

To make 2 cups of dip.  Remove the mango mixture from the bowl.   Add 250 g greek yogurt and 250 g mango chutney to the thermomix bowl and combine for 10 seconds speed 4.   You are likely to have left over mango chutney, which you can use "as is" or make more dip. (You could add cream cheese for a different dip, see my recipe for Mango cream cheese dip)

 

Beef Kofta bug-in-a-rug

Rince the thermomix bowl. Add onion, garlic, parsley and coriander to the tmx bowl. Chop for 4 seconds on speed 7. Scrape sides of bowl and repeat if you like onion pieces to be small (as I do). 

 

Add a few shakes of salt and pepper. Add the cumin, paprika, beef mince and an egg.  Combine for 10-15 seconds, Reverse speed 3. 

 

Roll the meat mixture in your hands to form "finger" shape koftas about 2x6cm. You can add some bread crumbs if you find it too sticky, but I find it ok the way it is. The mixture makes about 20.  Shallow fry in two batches in a little hot olive oil  (or bake in the oven) until brown. It takes about 8-10 minutes, turning until cooked all around. 

 

Cut the crust off the bread and cut each piece in half to form two triangles per slice. Wrap one around each kofta, securing with a tooth pick (or a cute little pick/fork from a bento store).   Serve with the dip. I hope you (and your kids) enjoy it!