Pork Koftas & Mint Sauce
with Roasted Veggies & Yoghurt
- Gluten
- Milk
Although koftas come from the meatball family, they shine on their own as flavour powerhouses. Bring out those delicious tastes with a mint sauce on top alongside a side of roast cauliflower and veggies. This recipe is under 650kcal per serving. The recent weather conditions across New Zealand have impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
Ingredients
1
potato
1 portion
cauliflower
1
cucumber
2 clove
garlic
1 sachet
chermoula spice blend
1 bag
Mixed Salad Leaves
1 packet
Mint Sauce
1 packet
pork mince
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
Not included in your delivery
olive oil
1 drizzle
vinegar (balsamic or white wine)
½ tbs
plain flour
(Contains: Gluten; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220ºC/200ºC fan-forced. • Cut potato into bite-sized chunks. Cut cauliflower into small florets. • Place veggies on a lined oven tray, drizzle with olive oil, season with salt and toss to coat. • Roast until tender and brown around edges, 20-25 minutes.
• Meanwhile, thinly slice cucumber. Finely chop garlic.
• In a large bowl, combine pork mince, chermoula spice blend, the plain flour, garlic and a pinch of salt and pepper. • Using damp hands, roll pork mixture into small koftas (about 3 per person).
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook pork koftas, turning, until browned and cooked through, 10-12 minutes (cook in batches if your pan is getting crowded).
• Meanwhile, combine mixed salad leaves, cucumber and a drizzle of vinegar and olive oil. Season to taste.
• Divide pork koftas, roasted veggies and salad between plates. • Drizzle mint sauce over koftas. • Serve with Greek-style yoghurt. Enjoy!
