Sweet Chilli Pork Koftas
with spiced wedges and smashed cucumber salad
Though the name may not be so familiar, the concept certainly is: a kofta is the flatter friend of the meatball, and is made in a strikingly similar way. Koftas are found in many different cuisines, from the Balkans to the Middle East. This particular dish presents them glazed in sweet chilli sauce alongside a palate-cleansing cucumber and carrot salad.
The quantities provided above are averages only.
Ingredients
600 grams
Potatoes
2 sachet(s)
Thai Style Spice Mix
1 sachet(s)
Red Thai Style Paste
1 pack(s)
Breadcrumbs
(Contains Wheat)
240 grams
Irish Pork Mince
1 unit(s)
Carrot
1 unit(s)
Lime
1 unit(s)
Cucumber
1 sachet(s)
Sweet Chilli Sauce
1 sachet(s)
Aioli
(Contains Egg, Mustard)
Not included in your delivery
¼ tsp
Salt
½ tsp
Sugar
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Utensils
Cooking Steps
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes into 2cm wide wedges (peeling optional).
- Pop the wedges onto a large (lined) baking tray.
- Toss with half the Thai spice, salt, pepper and a drizzle of oil. Spread out in a single layer.
- When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
TIP: Use two baking trays if necessary.
- Meanwhile, in a large bowl, mix the pork mince, remaining Thai spice, breadcrumbs, ¼ tsp salt (per 2P) and 2 tbsp water (per 2P).
- Season with pepper and mix together by hand.
- Shape into mini sausage shapes, 3-4 per person. Flatten to make koftas. IMPORTANT: Wash hands and equipment after handling raw mince.
- When the wedges are halfway through cooking, pop the koftas onto a separate lined baking tray.
- Bake on the middle shelf of the oven until browned on the outside and cooked through, 12-15 mins. IMPORTANT: Koftas are cooked when no longer pink in the middle.
- Trim and peel the carrot. Run the peeler down its length to create ribbons, stopping at the core.
- Zest and quarter the lime.
- Trim the cucumber. Pop onto a board and bash with the bottom of a pot or pan until it splits. Chop widthways into 2cm chunks.
- In a large bowl, combine 1 tsp lime juice (per 2P), ½ tsp sugar (per 2P) and the red Thai paste. Mix to make your dressing.
- Add the carrot and cucumber to the dressing. Toss to combine. Set aside.
- In a small bowl, combine the lime zest and the aioli. Season with salt and pepper.
- When the koftas are ready, drizzle over the sweet chilli sauce while still on the baking tray.
- Toss to coat until evenly glazed.
- Once cooked, share the sweet chilli koftas between plates.
- Serve spiced potato wedges and smashed cucumber and carrot salad alongside, with zesty aioli for dipping.
- Add remaining lime wedges on the side for squeezing over.
