Swedish-style beef patties with apple slaw
Serves: 4
Total time: 
Recipe photograph by Toby Scott
Swedish-style beef patties with apple slaw
Serves: 4
Total time: 
See more recipes
Nutritional information (per serving)
Calories
376Kcal
Fat
25gr
Saturates
11gr
Carbs
11gr
Sugars
7.5gr
Fibre
2gr
Protein
24gr
Salt
0.3gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- ½ red cabbage, shredded
- 1 apple, cored and cut into matchsticks
- 1 shallot, finely sliced
- 1½ tbsp lemon juice
- 1 x 400g pack Taste the Difference beef meatballs
- 2 tbsp chopped fresh dill, plus extra to serve
- 200ml lighter crème fraîche
- 1 x pack flatbreads
- 1 x bag pea shoots
Step by step
- Combine the cabbage, apple and shallot in a bowl with the lemon juice and seasoning. Set aside for the flavours to develop.
- Cut each meatball in 2; flatten slightly. Sprinkle with half the dill. Dry-fry in a nonstick pan for 3-4 minutes each side until cooked. Push to one side of the pan; add the crème fraîche and 2-3 tbsp water to the pan; bubble to make a sauce. Add the rest of the dill.
- Serve the meatballs and slaw in flatbreads, tucking in some pea shoots and drizzling with some sauce. Scatter with extra dill.
