Quick pork and apple koftas with slaw

Name: Quick pork and apple koftas with slaw
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: Serves 2
Cuisine: Middle Eastern
Ingredients: 250g pork mince; 1 garlic clove, crushed; 3 tbsp apple sauce; 1 tsp chilli flakes; 200g bag grated cabbage and carrot salad; 3 tbsp garlic mayonnaise; Juice of 1 lime

Easy
September 2009

Easy
September 2009

Serves 2
Ready in 30 minutes

These easy-to-make koftas – with pork mince, garlic, apple and chilli – are a brilliant and quick idea for the barbecue and can easily be doubled to feed a family of four.

Looking for lamb kofte? This recipe is also ready in just 30 minutes.

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Ingredients

250g pork mince
1 garlic clove, crushed
3 tbsp apple sauce
1 tsp chilli flakes
200g bag grated cabbage and carrot salad
3 tbsp garlic mayonnaise
Juice of 1 lime

250g pork mince
1 garlic clove, crushed
3 tbsp apple sauce
1 tsp chilli flakes
200g bag grated cabbage and carrot salad
3 tbsp garlic mayonnaise
Juice of 1 lime

Method

In a bowl, mix pork mince with the garlic, apple sauce and chilli flakes. Season well and shape around skewers into 6 koftas (if using wooden skewers, soak in warm water for 15 minutes before shaping the meat around them), then chill for 10 minutes.
Meanwhile, mix a bag of grated cabbage and carrot salad with mayonnaise and lime juice and season well.
Heat a griddle or frying pan, brush the koftas with olive oil and cook for 8-10 minutes, turning, until browned and cooked through. Serve with the slaw, flatbreads and salad leaves.

Method

In a bowl, mix pork mince with the garlic, apple sauce and chilli flakes. Season well and shape around skewers into 6 koftas (if using wooden skewers, soak in warm water for 15 minutes before shaping the meat around them), then chill for 10 minutes.
Meanwhile, mix a bag of grated cabbage and carrot salad with mayonnaise and lime juice and season well.
Heat a griddle or frying pan, brush the koftas with olive oil and cook for 8-10 minutes, turning, until browned and cooked through. Serve with the slaw, flatbreads and salad leaves.

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