1. For the New-meat patties. Heat the oven to 200° C. 
  2. In a large bowl, mix the onion, parsley, coriander, Ras El Hanout (or other spice blend) and salt. 
  3. Soften the sliced bread by wetting it with water. Tear the softened bread into small pieces and mix into the bowl. 
  4. Crumble Redefine Beef Minceinto the bowl and mix well. 
  5. Line a baking tray with parchment. With moistened hands, form the mixture into ping pong sized balls and place on the prepared tray. 
  6. Place the tray with the new-meat balls into the pre-heated oven and bake for 10-15 minutes, or until nicely browned. 
  7. Make the tabouleh. While the new-meat balls cook, place the bulgur in a small bowl and cover with boiling water. Let stand for 20 minutes. 
  8. Drain the tabouleh through a fine mesh sieve and press to extract any excess liquid. 
  9. Return the bulgur to a mixing bowl. Add the chopped parsley, mint and scallion greens. Dress with lemon juice and olive oil, to taste. Season with salt and pepper. Set aside until ready to use. 
  10. Build your Poke bowl. Mix together all the ingredients for the vinaigrette in a small bowl. Whisk to emulsify. Set aside until ready to use. 
  11. Arrange the new-meat balls, tabouleh, olives and chopped vegetables alongside one another, in two individual serving bowls. Drizzle with vinaigrette and serve. 
  12. Bon Appetit! 


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For the Mince Beef Patties:

1 package Redefine Beef Mince (250 g)

1 onion (150 g), minced

2 slices of white bread

½ bunch (25 g) fresh parsley, chopped

½ bunch (25 g) fresh coriander, chopped

1 tsp. (2 g) Ras El Hanout (or other spice blend)

½ tsp. (2.5 g) salt

For the Tabouleh:

½ cup (100 g) fine bulgur

½ bunch (25 g) parsley leaves, chopped

½ cup (15 g) mint leaves, chopped

3-4 scallions, green part only, chopped

Olive oil, to taste

Lemon juice, to taste

Salt and pepper, to taste

For the Poke Bowl:

2 cooked beets (200 g), cubed

10 red cherry tomatoes, halved

10 yellow cherry tomatoes, halved

2 cucumbers (200 g) sliced on a diagonal

¼ cup (45 g) black olives

For the Vinaigrette:

½ cup (100 g) olive oil

1 tbsp. (15 g) mustard

1 tbsp. (15 g) Silan syrup / honey

1 tbsp. (15 g) lemon juice

Salt and black pepper, to taste