Harissa-Glazed Pork Koftas
with Fattoush Salad & Garlic Sauce
We've turned fattoush (Mediterranean bread salad) into a meal by topping it off with juicy pork koftas, flavoured with a capsicumy harissa paste and sweet and earthy ras el hanout spices. We've also swapped out some of the bread for extra salad veggies, which work wonderfully with the creamy garlic sauce.
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
½
red onion
2 clove
garlic
1 tin
sweetcorn
2
mini flour tortillas
(Contains Gluten, Soy; May be present: Milk, Soy. )
1 packet
pork mince
1 sachet
ras el hanout
½ packet
Fine Breadcrumbs
(Contains Gluten, Wheat;)
1 packet
harissa paste
1 bag
mixed salad leaves
1 packet
Garlic Sauce
(Contains Egg, Milk, Sesame;)
1 packet
semi-dried tomatoes
(Contains Sulphites;)
Not included in your delivery
olive oil
¼ cup
white wine vinegar
¼ tsp
salt
1
egg
(Contains Egg;)
1 tsp
honey
Nutritional Values
Utensils
Instructions
Preheat oven to 220°C/200°C fan-forced. Thinly slice red onion (see ingredients). In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt. Scrunch sliced onion in your hands, then add to pickling liquid. Add enough water to just cover onion, then set aside.
Finely chop garlic. Drain the sweetcorn. Roughly chop semi-dried tomatoes. Tear mini flour tortillas (see ingredients) into small pieces. Heat a large frying pan over high heat. Cook corn until lightly browned, 4-5 minutes. Transfer to a medium bowl.
TIP: Cover the pan with a lid if the corn kernels are "popping" out.
In a second medium bowl, combine pork mince, garlic, ras el hanout, fine breadcrumbs (see ingredients), the salt and egg. Using damp hands, roll the pork mixture into koftas about 8cm long and 2.5cm wide. Transfer to a plate. You should get 3 koftas per person.
In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook pork koftas, turning, until browned, 2-3 minutes. Reduce heat to medium and cook until cooked through, 7-9 minutes. Remove pan from heat. Add harissa paste and honey, gently turning koftas to coat.
TIP: Koftas are cooked through when no longer pink inside.
While koftas are cooking, place tortilla pieces on a lined oven tray. Drizzle with olive oil, season generously with salt and pepper and toss to coat. Spread in a single layer and bake until golden, 3-5 minutes. Set aside to cool slightly. To the bowl with the corn, add mixed salad leaves, semi-dried tomatoes, tortilla chips and a drizzle of olive oil. Season to taste.
TIP: Keep an eye on the chips. You want them crisp, but not burnt!
Drain pickled onion. Divide fattoush salad between bowls. Top with harissa-glazed pork koftas, spooning over any remaining glaze from pan. Garnish with pickled onion. Drizzle with garlic sauce to serve.
