Glazed Middle Eastern Pork Koftas
with Tomato-Radish Salad & Herby Dressing
Turn the flavour up a notch with these honey-glazed pork koftas, a refreshing salad and herby dressing. Every bite is sure to take you to your happy place.
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 sachet
Middle Eastern seasoning
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs;)
2
Garlic
1 packet
Flaked Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
250 g
Pork Mince
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1
Tomato
1
Cucumber
2
Red Radish
1 packet
Spinach & Rocket Mix
Utensils
Cooking Steps
• Finely chop garlic. Thinly slice radish. Cut tomato into wedges. Slice cucumber into half moons. • In a medium bowl, combine pork mince, ras el hanout, garlic, fine breadcrumbs (see ingredients), egg and the salt. • Using damp hands, roll the pork mixture into koftas about 8cm long and 2.5cm thick (3 per person). Transfer to a plate.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook koftas, turning, for 6-8 minutes, or until browned all over and the koftas are cooked through. • Add the honey to the pan and turn the koftas to coat.
• In a small bowl, combine dill & parsley mayonnaise and a splash of water. Set aside. • In a second medium bowl, combine radish, tomato, cucumber and salad leaves. Add a drizzle of the red wine vinegar and olive oil. Season and toss to combine.
• Divide tomato-radish salad between bowls. Top with glazed Middle Easterm beef
koftas. Sprinkle with flaked almonds.
• Drizzle with the herby dressing to serve. Enjoy!
