Cal Smart Herby Beef Patties
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Cal Smart Herby Beef Patties

Cal Smart Herby Beef Patties

with DIY Red Pepper Sauce and Spinach Couscous

Inspired by Balkan cevapi 'sausages', these little beef patties are bursting with savoury flavour. Ajvar, a silky saucy dip, combines roasted peppers and smooth eggplant. We make our version with roasted pepper pesto to save you some extra work!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time


serving amount

250 g

Ground Beef

½ cup


(Contains Wheat)

½ unit(s)


28 g

Baby Spinach

3 unit(s)

Garlic, cloves

¼ cup

Greek Pesto

½ cup

Roasted Red Pepper Pesto

(Contains Milk)

2 tbsp

Italian Breadcrumbs

(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)

1 tbsp

Mediterranean Spice Blend

(Contains Sulphites)

1 unit(s)


Not included in your delivery

2 tsp


0.31 tsp


0.13 tsp



Nutrition Values

Calories490 kcal
Fat38 g
Saturated Fat10 g
Carbohydrate60 g
Sugar8 g
Dietary Fiber9 g
Protein36 g
Cholesterol75 mg
Sodium1500 mg
Trans Fat1 g
Potassium1000 mg
Calcium125 mg
Iron5.25 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Parchment Paper
Measuring Spoons
Large Bowl
Large Non-Stick Pan
Small pot
Measuring Cups
Medium Bowl


Prep and roast eggplant

Before starting, preheat the oven to 450˚F.Wash and dry all produce.Garlic Guide for step 5: 1/8 tsp (1/4 tsp) mild, 1/4 tsp (1/2 tsp) medium and 1/2 tsp (1 tsp) extra! Peel, then cut half the eggplant (whole eggplant for 4 ppl) into 1/2-inch pieces. Add eggplant, half the Mediterranean Spice Blend and half the Greek pesto to a parchment-lined baking sheet. Season with pepper, then toss to coat. Roast in the middle of the oven until tender and golden-brown, 10-12 min.

Finish prep and form patties

Zest, then juice half the lemon. Cut remaining lemon into wedges. Roughly chop spinach. Finely grate garlic. Combine breadcrumbs, half the garlic, remaining Greek pesto and remaining Mediterranean Spice Blend in a large bowl. Crumble in beef, then season with pepper. Stir to recombine. Form mixture into eight 2-inch-wide patties (16 patties for 4 ppl).

Cook patties

Heat a large non-stick pan over medium heat. When the pan is hot, add 2 tsp oil, then patties. (NOTE: For 4 ppl, pan-fry patties in two batches, using 2 tsp oil per batch.) Pan-fry patties until golden-brown and cooked through, 3-4 min per side.**

Cook couscous

Meanwhile, add 2/3 cup water and 1/4 tsp (1/2 tsp) salt to a small pot. Cover and bring to a boil over high. Remove from heat, then stir in couscous and spinach. Cover and set aside, 5 min. Fluff with a fork, then stir in lemon zest and 1 tsp (2 tsp) lemon juice.

Make DIY red pepper sauce

When eggplant is done, transfer to a medium bowl. Mash with a fork until a coarse paste forms. Add roasted pepper pesto, 1 tsp (2 tsp) lemon juice and 1/4 tsp (1/2 tsp) remaining garlic. (NOTE: Reference garlic guide.) Season with salt and pepper, then stir to combine.

Finish and serve

Divide couscous between bowls. Top with patties and sauce.