Harissa Pork Koftas on Flatbreads
with Chips, Feta and Zesty Mint Yoghurt
Inspired by some of the world's most popular street food, these tasty Harissa Pork Koftas on Flatbreads are perfect for a casual sharing-style dinner.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
2 unit(s)
Garlic Clove
50 grams
Harissa Paste
(Contains Sulphites)
10 grams
Breadcrumbs
(Contains Cereals containing gluten)
240 grams
British Pork Mince
1 unit(s)
Lemon
1 bunch(es)
Mint
125 grams
Baby Plum Tomatoes
75 grams
Greek Style Natural Yoghurt
(Contains Milk)
2 unit(s)
Greek Style Flatbreads
(Contains Cereals containing gluten May contain Milk)
50 grams
Baby Leaf Mix
100 grams
Feta Cheese
(Contains Milk)
Not included in your delivery
¼ tsp
Salt
1 tbsp
Olive Oil
2 tbsp
Honey
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the middle shelf until golden, 30-35 mins. Turn halfway through.
Menwhile, peel and grate the garlic (or use a garlic press).
In a large bowl, combine the garlic, harissa paste, breadcrumbs and salt (see pantry for amount), then add the pork mince. Season with pepper and mix together with your hands.
Shape into mini sausage shapes, 4 per person. Flatten to make koftas. IMPORTANT: Wash your hands and equipment after handling raw mince.
Pop the koftas onto a large baking tray.
Bake on the top shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The koftas are cooked when no longer pink in the middle.
Meanwhile, zest and halve the lemon. Pick the mint leaves from their stalks and roughly chop (discard the stalks).
In a small bowl, combine the yoghurt, half the lemon zest and half the mint. Season with salt and pepper.
Halve the tomatoes. In a medium bowl, combine the tomatoes, olive oil (see pantry for amount) and half the lemon juice. Season with salt and pepper.
Pop the flatbreads (1 per person) onto a baking tray and into the oven until warm and starting to turn golden, 3-4 mins.
When the koftas are cooked, remove the tray from the oven. Drizzle over the honey (see pantry for amount) and turn to coat.
Just before serving, add the baby leaves to the tomatoes and toss to combine. TIP: Don't add the leaves too early or they'll go soggy.
Share the flatbreads between your plates. Spread over the zesty mint yoghurt, then top with a handful of tomato salad and the harissa koftas.
Crumble over the feta cheese and finish with a sprinkle of the remaining mint and lemon zest.
Serve the chips and remaining salad alongside.
Enjoy!
