Pork Koftas & DIY Yoghurt Flatbreads
with Mint Dressing, Garlic Aioli & Tomato Salad
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
1
Cucumber
1
Tomato
1
Mint
1
Chilli Flakes
1
Basic Sponge Mix
1
Greek-Style Yoghurt
1
Pork Mince
1
Chermoula Spice Blend
1
Fine Breadcrumbs
(Contains Gluten, Wheat;)
1
Mixed Salad Leaves
1
Garlic Aioli
Not included in your delivery
olive oil
white wine vinegar
water
salt
plain flour
(Contains Gluten;)
egg
(Contains Egg;)
honey
Nutritional Values
Instructions
• Thinly slice cucumber. • Thinly slice tomato into wedges. • Finely chop mint. • In a small bowl, combine mint, a pinch of chilli flakes (if using), the white wine vinegar, a pinch of sugar and olive oil (2 tbs cup for 2P / 1/4 cup for 4P). Set aside.
• In a large bowl, combine basic sponge mix, Greek-style yoghurt, the water, salt and a drizzle of olive oil. • Lightly dust a work surface with half of the plain flour. Tip out dough and knead until smooth, 2-3 minutes. Cover and set aside.
TIP: If the dough is too sticky, add an extra pinch of flour while kneading!
• In a second large bowl, combine beef mince, chermoula spice blend, fine breadcrumbs, the egg and a pinch of salt and pepper. • Using damp hands, roll beef mixture into koftas about 8cm long and 2.5cm thick (3 per person). ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ If you've swapped to pork mince, prepare pork mixture in the same way as above.
--------------CCM TEXT-------------- • In a second large bowl, combine porl mince, chermoula spice blend, fine breadcrumbs, the egg and a pinch of salt and pepper. • 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 pan from heat, then add honey and toss koftas to coat. Transfer to a plate and cover to keep warm. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ Cook pork koftas in the same way as above, returning all koftas to the pan before adding the honey.
--------------CCM TEXT-------------- • 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 pan from heat, then add honey and toss koftas to coat. Transfer to a plate and cover to keep warm.
• While the koftas are cooking, dust a clean work surface with the remaining flour, then divide dough into 4 equal-sized pieces (roughly the size of a golf ball). • With your hands, pat and flatten the dough, then use a rolling pin to roll each piece into 12cm rounds, roughly 0.5 cm thick. • Wipe out the frying pan and return to medium heat with a drizzle of olive oil. • Cook flatbreads in batches, until golden and puffed up, 1-2 minutes each side.
TIP: Add an extra drizzle of olive in between batches if needed.
• In a large bowl, combine mixed salad leaves, tomato, cucumber, a drizzle of vinegar, and olive oil. Season. • Divide beef koftas, homemade yoghurt flatbreads, and tomato salad between plates. Drizzle mint dressing over koftas. • Serve with garlic aioli. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ Divide pork koftas, DIY yoghurt flatbreads, and tomato salad between plates. Drizzle mint dressing over koftas to serve.
--------------CCM TEXT-------------- • In a large bowl, combine mixed salad leaves, tomato, cucumber, a drizzle of vinegar, and olive oil. Season. • Divide pork koftas, DIY yoghurt flatbreads, and tomato salad between plates. Drizzle mint dressing over koftas. • Serve with garlic aioli. Enjoy!