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 Beef Koftas with BBQ Beans & Slaw
Sunshine flavours, whatever the weather! Mexican-spiced beef burgers and saucy BBQ beans. On the side? A creamy slaw with yoghurt and lime to balance those smoky spices.
High protein
1/3 daily fibre
8 plants
Low sat fat
Serving size
Ingredients
- 2 unwaxed lime
- 480g mixed beans (drained) (Chickpeas, Brown borlotti beans, Red kidney beans, White cannellini beans, Water.)
- 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)
- 4 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
- 2 tbsp aged balsamic vinegar (Sulphites) (Aged Balsamic Vinegar (Cooked Grape Must, Wine Vinegar), Xanthan Gum)
- 2 tbsp smoked paprika
- 500g beef mince (british beef mince (10% fat))
- 2 carrot
- 1 red cabbage
- 160g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 2 onion
Nutritional Information
Calories: 542
Protein: 39g
Carbs: 43g
Fat: 26g
Mexican-spiced Beef Koftas with BBQ Beans & Slaw
Sunshine flavours, whatever the weather! Mexican-spiced beef burgers and saucy BBQ beans. On the side? A creamy slaw with yoghurt and lime to balance those smoky spices.
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Cooking Instructions
- Turn the grill to high heat (240C). Finely slice 1 onion and finely dice the remaining onion. 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 300ml hot water. Crumble in the stock cube and stir. Simmer for 8-10 mins, until thickened. Season with sea salt and black pepper.
- In a large bowl, season the beef with a pinch of sea salt and black pepper, then mix with the chilli spice mix. Shape the beef into 8 thin, sausage-shaped, koftas. Place the koftas onto a foil-lined tray. Grill the koftas and cook for 17 mins, turning halfway through, until golden brown and cooked through.
- Check your koftas are cooked through; they 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 with sea salt and black pepper (to taste).
- 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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