Mushroom and ostrich koftasFeatured


For 8


  • 1 Onion Finely chopped
  • 4 tbsp Olive oil
  • salt
  • 2 tbsp Ready Crushed Ginger and Garlic
  • 3 tbsp Garam Masala
  • 1 tbsp Medium Curry Powder
  • 250 grams Beef mince
  • 250 grams White Mushrooms
  • 2 tbsp Chutney
  • 250 grams Phyllo Pastry
  • 50 grams Butter (melted)


  • 160 ml Yoghurt
  • 0.5 tbsp Mint sauce


  • 250 g Brown Mushrooms (roughly chopped)
  • 1 tablespoon Olive Oil
  • Salt and Pepper
  • 250 g Ostrich/Lamb Mince
  • 0.5 Onion (roughly chopped)
  • 1 Zest of lemon
  • 1 teaspoon Paprika
  • 1 teaspoon Coriander Powder
  • 2 teaspoon Cumin Powder
  • 5 g 1 small bunch Fresh Parsley
  • 8 Wooden Barbeque Skewers (soaked in water for 30 minutes if you're braaing them)

To serve

  • Lemons
  • Tortilla Wraps
  • Tzatziki
  • Tomato and red onion salad

Mushroom and ostrich koftas Method

  1. Fry the mushrooms in the olive oil with a pinch of salt until the mushrooms are beginning to brown and all the water has evaporated from the pan. Set aside to cool.
  2. Once cooled, place all the ingredients into a food processor and blitz until everything is well blended and comes together.
  3. Form into 8, equally-sized koftas and insert the skewers.
  4. Either fry on a griddle pan, grill or braai the koftas for approximately 8 minutes, turning to brown all sides, until cooked through.
  5. Squeeze over fresh lemon juice just before serving.
  6. Enjoy with tzatziki, tomato and red onion salad and tortilla wraps.
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