These koftas are handy parcels of explosive flavour, with pork mince, mild spices and a punchy babaganoush on the top. Paired with rice and cucumber salad, this is a Mediterranean-style feast to remember.
We’ve replaced the tomato in this recipe with red radish due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
The quantities provided above are averages only.
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.
1 packet
Basmati Rice
1 sachet
Lemon Pepper Seasoning
2
Garlic
250 g
Pork Mince
1 packet
Fine Breadcrumbs
2
Red Radish
1 packet
Babaganoush
1
Cucumber
1 sachet
Nan's Special Seasoning
1 packet
Fetta Cubes
1 packet
Spinach & Rocket Mix
1.5 cup
water
1 piece
egg
1 tbs
honey
1 drizzle
olive oil
1 drizzle
vinegar (balsamic or white wine) (pantry)
• 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, 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). TIP: Form mixture into an oval shape and pinch the ends to achieve a kofta shape.
• 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 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 and rocket mix, 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!