The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Mexican-spiced Venison Koftas with BBQ Beans & Slaw
Sunshine flavours, whatever the weather! Mexican-spiced venison and saucy BBQ beans. On the side? A creamy slaw with yoghurt and lime to balance those smoky fiery spices. Add a sprinkle of coriander for extra brightness!
High protein
1/3 daily fibre
8 plants
Low sat fat
Serving size
Ingredients
- 1 unwaxed lime
- 1 red cabbage
- 240g mixed beans (drained) (Chickpeas, Brown borlotti beans, Red kidney beans, White cannellini beans, Water.)
- 1 onion
- 1 tbsp smoked paprika
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 280g British venison mince
- 1 carrot
- 2 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 2 tbsp chilli con carne spice (Paprika, Chilli Powder, Black Pepper, Coriander, Cumin, Garlic, Fenugreek, Oregano, Sea Salt)
- 1 handful of fresh coriander
- 1 beef stock cube (Celery) (sea salt, potato starch* , palm oil* , vegetables* 4.8% (onions* 4%, carrots* 0.5%, mushrooms* 0.3%), sugar*, natural flavour caramelised* , yeast extract, beef powder* 1.5%, beef* 1.2%, spices and herbs* (parsley* , black pepper* , rosemary*, garlic*, turmeric*, bay leaves*) * Organic ingredients)
- 1 tbsp aged balsamic vinegar (Sulphites) (Aged Balsamic Vinegar (Cooked Grape Must, Wine Vinegar), Xanthan Gum)
Nutritional Information
Calories: 567
Protein: 45g
Carbs: 46g
Fat: 24g
Ingredients
- 2 tbsp sundried tomato paste (use half) (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 2 tbsp chilli con carne spice (use half) (Paprika, Chilli Powder, Black Pepper, Coriander, Cumin, Garlic, Fenugreek, Oregano, Sea Salt)
- 1 tbsp smoked paprika (use half)
- 1 red cabbage (use half)
- 1 carrot (use half)
- 140g British venison mince (use half)
- 240g mixed beans (drained) (use half) (Chickpeas, Brown borlotti beans, Red kidney beans, White cannellini beans, Water.)
- 1 tbsp aged balsamic vinegar (use half) (Sulphites) (Aged Balsamic Vinegar (Cooked Grape Must, Wine Vinegar), Xanthan Gum)
- 1 unwaxed lime (use half)
- 1 handful of fresh coriander (use half)
- 1 beef stock cube (use half) (Celery) (sea salt, potato starch* , palm oil* , vegetables* 4.8% (onions* 4%, carrots* 0.5%, mushrooms* 0.3%), sugar*, natural flavour caramelised* , yeast extract, beef powder* 1.5%, beef* 1.2%, spices and herbs* (parsley* , black pepper* , rosemary*, garlic*, turmeric*, bay leaves*) * Organic ingredients)
- 80g almond yoghurt (use half) (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 1 onion (use half)
Nutritional Information
Calories: 465
Protein: 30g
Carbs: 46g
Fat: 20g
Mexican-spiced Venison Koftas with BBQ Beans & Slaw
Sunshine flavours, whatever the weather! Mexican-spiced venison and saucy BBQ beans. On the side? A creamy slaw with yoghurt and lime to balance those smoky fiery spices. Add a sprinkle of coriander for extra brightness!
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Cooking Instructions
- Preheat the grill to high (240C). Add the venison to a large bowl, season with sea salt and black pepper, then mix in the chilli con carne spice mix. Shape the into 4 thin sausage-shaped, koftas (2 for 1 person).
- Place the koftas onto a foil lined baking tray. Drizzle with 1 tsp oil and grill for 17 mins, until cooked. Check your meat is cooked through; it should be golden brown, steaming hot, the juices should run clear when cut and there should be no pink / rare meat inside. Cook for longer if necessary, then season to taste.
- Meanwhile, finely slice half the onion and finely dice the remaining half. Heat a medium saucepan with 1 tsp oil on medium-high heat. Once hot, add the diced onion and cook for 4-5 mins until softened. Drain and rinse the beans.
- Add the beans to the pan, along with the vinegar, paprika, sundried tomato paste and 200ml hot water (100ml for 1 person). Crumble in the stock cube and stir. Simmer for 8-10 mins, until thickened. Season with sea salt and black pepper.
- Meanwhile, make the slaw; trim and finely slice the cabbage. Coarsely grate the carrot. Finely chop the coriander. Place everything in a mixing bowl with the sliced onion, yoghurt and half the coriander. Squeeze in the juice from half the lime, then season with sea salt and black pepper. Mix well.
- Serve the koftas with the BBQ beans and slaw. Garnish with the remaining coriander and a squeeze of lime juice.
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