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Pork & Pine Nut Mini Koftas

Pork & Pine Nut Mini Koftas

with Parsley Rice & Cucumber-Mint Yoghurt

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Perfect pillowy rice, simple raw veggies and scrumptious pork koftas. What could be better? Sometimes, simplicity really is the best (and tastiest) route.

Allergens:Tree NutsGlutenEggMilk

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.

Preparation Time40 minutes
Cooking difficultyEasy
Ingredients

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

2 packet

jasmine rice

1 clove

garlic

2 unit

cucumber

1 punnet

cherry tomatoes

1 bunch

parsley

1 bunch

mint

1 packet

pork mince

1 packet

pine nuts

(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)

2 sachet

Souk Market spice blend

(May be present Gluten)

⅔ packet

fine breadcrumbs

(ContainsGluten)

1 unit

lemon

1 tub

Greek-style yoghurt

(ContainsMilk)

Not included in your delivery

olive oil

2.5 cup

water

2 tsp

white wine vinegar

1 tsp

honey

1 unit

egg

(ContainsEgg)

¾ tsp

salt

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2920 kJ
Fat21.4 g
of which saturates6.7 g
Carbohydrate80.1 g
of which sugars9.3 g
Dietary Fibre0 g
Protein43.4 g
Cholesterol0 mg
Sodium571 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Pan with Lid
Sieve
Bowl
Chopping board
Knife
Large Bowl
Plate
Large Pan
Tongs
Small Bowl
Spoon
Instructionsarrow up iconarrow up icon
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1

Rinse the jasmine rice well. Place the water (use suggested amount) in a medium saucepan and bring to the boil. Add the rice, stir, cover with a lid and reduce the heat to low. Cook for 11-12 minutes, then remove the pan from the heat and keep covered for another 10-15 minutes, or until the rice is tender and all the water is absorbed. TIP: Don't lift the lid while the rice is resting so you don't lose any steam.

2

While the rice is cooking, peel and crush the garlic. Finely dice the cucumber. Cut the cherry tomatoes in half. Finely chop the parsley. Pick and finely chop the mint leaves. TIP: Put some cherry tomatoes and cucumber aside for the kids if they don't like salsa! In a medium bowl, combine the vinegar, honey and 1 tbs of olive oil. Add the cherry tomatoes, 1/2 the cucumber and 1/2 the mint. Season to taste with a pinch of salt and pepper and toss to combine.

3

In a large bowl, combine the pork mince, garlic, pine nuts, Souk Market spice blend, 1/2 the parsley, fine breadcrumbs, egg and salt (use suggested amount). Season with a good pinch of pepper and mix well. Form into koftas (about 8 cm long and 2.5 cm thick) and place on a plate. TIP: You should get 2-3 koftas per person.

4

Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook the koftas for 2-3 minutes, turning regularly, until browned all over. Reduce the heat to medium and cook, gently turning regularly, for 8-10 minutes, or until cooked through.

5

While the koftas are cooking, juice the lemon to get 2 tsp of juice. In a small bowl, combine the lemon juice, the remaining mint leaves, the Greek yoghurt, a pinch of salt and pepper and mix well. Just before serving, stir through the remaining cucumber. TIP: Adding the cucumber at the end will ensure it retains its crunch.

6

Stir the remaining parsley through the rice. TIP: Feel free to leave some rice plain for the kids. Divide the rice between bowls. Top with the salsa and the mini pork & pine nut koftas. Spoon over the cucumber-mint yoghurt.