Moroccan-Spiced Pork Koftas
with Fattoush-Style Salad & Garlic Sauce
- Gluten
- Soy
- Wheat
- Eggs
- Milk
- Sesame
- Almond
- May contain traces of allergens
- Milk
- Soy
- Peanuts
- Sesame
- Brazil nut
- Hazelnut
- Macadamia
- Pine Nut
- Pistachio
- Walnut
- Cashew
- Pecan
We've turned fattoush (Mediterranean bread salad) into a meal by topping it off with juicy pork koft as, flavoured with a sweet and earthy ras el hanout spice mix. 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.
Ingredients
2 clove
garlic
1 punnet
snacking tomatoes
1
cucumber
3
mini flour tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1 packet
pork mince
1 sachet
ras el hanout
½ packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 bag
mixed salad leaves
1 packet
Garlic Sauce
(Contains: Eggs, Milk, Sesame;)
1 bag
mint
1 packet
roasted almonds
(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Cashew, Pecan.)
Not included in your delivery
olive oil
1
egg
(Contains: Eggs;)
1 tsp
honey
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Finely chop garlic. • Roughly chop snacking tomatoes and cucumber. Roughly chop roasted almonds. • Tear mini flourtortillas into small pieces.
• In a medium bowl, combine pork mince, garlic, ras el hanout, fine breadcrumbs (see ingredients), a pinch of salt and the egg. • Using damp hands, roll the mixture into koftas about 8cm long (three per person). Transfer to a plate.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook pork koftas, turning regularly, until browned, 2-3 minutes. • Reduce heat to medium, then continue cooking until cooked through (when no longer pink inside), 7-9 minutes. • Remove pan from heat. Add the honey, gently turning koftas to coat.
• Meanwhile, place tortilla pieces on a lined oven tray. Drizzle with olive oil, season generously with salt and pepper and turn to coat. • Bake tortilla chips until golden, 5-6 minutes. Set aside to cool slightly.
TIP: Keep an eye on the tortilla chips. You want them crisp, but not burnt!
• In a medium bowl, combine mixed salad leaves, tomato, cucumber, tortilla chips and a drizzle of olive oil. • Season to taste.
• Divide fattoush-style salad between bowls. Top with Moroccan-spiced pork koftas, spooning over any remaining glaze from the pan. • Drizzle with garlic sauce. Tear over mint and top with almonds to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the Moroccan spices and honey glaze, though some found the seasoning overpowering. Several suggested lamb would suit the dish better than pork.
- Ease of prep: Koftas were simple to make, though some had trouble with the mixture being runny or falling apart. Air frying was recommended as an alternative cooking method.
- Suggestions: Consider serving with warm flatbread instead of tortilla chips. Some found adding extra herbs, garlic, or pine nuts enhanced the flavour.
- Portions: Several customers felt the meal was insufficient for active adults or families, with some suggesting more koftas and less salad.
- Leftovers: The koftas were reported to be delicious cold the next day, making great leftovers for lunch.
