Honey Pork Kofta & Herby Rice Bowl
with Cucumber Salad, Fetta & Babaganoush
These koftas are handy parcels of explosive flavour, with pork mince, mild spices and a punchy babaganoush on the top. Paired with lemon pepper rice and cucumber salad, this is a Mediterranean-style feast to remember.
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
2 clove
garlic
1 sachet
lemon pepper seasoning
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy.)
1
cucumber
1
tomato
1 packet
pork mince
½ packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 sachet
Nan's special seasoning
1 bag
spinach & rocket mix
1 packet
Fetta Cubes
(Contains: Milk;)
1 packet
babaganoush
(Contains: Eggs; May be present: Milk, Cashew, Walnut, Almond, Macadamia.)
Not included in your delivery
olive oil
1.5 cup
water
1
egg
(Contains: Eggs;)
1 tbs
honey
drizzle
vinegar (balsamic or white wine)
Utensils
Cooking Steps
• Finely chop garlic. • In a medium saucepan, heat a drizzle of olive oil over medium heat. • Cook garlic and lemon pepper seasoning, until fragrant, 1-2 minutes. Add basmati rice, the water and a generous pinch of salt. Stir, then bring to the boil. • Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• Meanwhile, slice cucumber into rounds. • Slice tomato into thin wedges.
• In a large bowl, combine pork mince, fine breadcrumbs (see ingredients), Nan's special seasoning, the egg, and a pinch of salt. • Using damp hands, roll pork mixture into koftas about 8cm long and 2.5cm thick (3 per person).
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook koftas, turning regularly, until browned and cooked through, 10-12 minutes (cook in batches if your pan is getting crowded). • Remove from the heat and add the honey, tossing to coat.
TIP: For best results, drain the oil from the pan before adding the honey glaze.
• In a medium bowl, combine cucumber, tomato, spinach & rocket mix and a drizzle of the vinegar and olive oil. Season.
• Divide herby rice, honey pork koftas and cucumber salad between bowls. • Crumble fetta cubes over salad. Top with babaganoush to serve. Enjoy!
