Mushroom & Beef Mince Koftas with Herby Tzatziki and Pickled Red Onion

These juicy mushroom and beef mince koftas are packed with flavour and nourishment, served on warm flatbreads with quick pickled red onion and a refreshing herby tzatziki. The technique of finely chopping mushrooms into mince is a game-changer—it adds moisture, depth of flavour, and a sneaky serve of vegetables.

Juicy mushroom and beef koftas served with creamy tzatziki and tangy pickled red onion on warm flatbread.

Mushrooms are rich in Vitamin D (for hormones and immunity), B vitamins (for energy), and minerals such as selenium (to support thyroid health). Pairing them with grass-fed beef makes this a nutrient-dense, family-friendly meal that feels indulgent but is full of goodness.

Serves: 2–3
Time: 35 minutes

Ingredients

For the Koftas

• 250g mushrooms, finely chopped

• 250g beef mince

• ½ small red onion, finely diced

• 2 garlic cloves, minced

• 1 tsp smoked paprika

• 10g dill leaves and stalks, finely chopped

• ½ cup raisins or sultanas, roughly chopped

• 2 pastured eggs

• Sea salt and black pepper

For the Pickled Red Onion

• ½ small red onion, finely sliced (mandolin works best)

• 2 tsp brown sugar

• 1 tsp sea salt

• ½ cup apple cider vinegar

• Water to cover

For the Quick Herby Tzatziki

• ½ cup Greek yoghurt

• 1 Lebanese cucumber, grated and squeezed of excess liquid

• 10g dill leaves, finely chopped

• 2 tsp apple cider vinegar

• Sea salt and black pepper

To Serve

• Lebanese flatbreads (store-bought, warmed)

Method

1. Pickle the Onion
   In a medium bowl, combine sliced red onion with sugar, salt, vinegar, and enough water to cover. Scrunch gently with your fingers to bruise slightly. Set aside to pickle while you prepare the koftas.

2. Make the Kofta Mix
   In a large bowl, combine mushrooms, beef mince, diced onion, garlic, smoked paprika, dill, raisins, eggs, and a good pinch of salt and pepper. Using damp hands, mix until well combined.

3. Shape the Koftas
   Scoop out a tablespoon of mixture, roll into a ball, then flatten slightly into a kofta shape. Repeat with the remaining mixture and set aside on a plate.

4. Cook the Koftas
   Heat a large frying pan over medium heat with a splash of olive oil. Cook koftas for 8–10 minutes, turning gently with tongs until browned and cooked through. (Tip: be gentle when flipping—these are delicate.) Transfer to a plate and rest.

5. Make the Tzatziki
   In a bowl, mix yoghurt, cucumber, dill, and vinegar. Season to taste with salt and pepper.

6. Assemble and Serve
   Warm flatbreads and top with koftas, herby tzatziki, and pickled red onion. Serve immediately.

Nutritionist’s Tip: Blending mushrooms into mince is a brilliant way to increase veggie intake, boost immune-supportive nutrients, and make your meals more cost-effective—perfect for family dinners or meal prep.