Asian Style Sweet Chilli Pork Koftas
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Asian Style Sweet Chilli Pork Koftas

Asian Style Sweet Chilli Pork Koftas

with Spiced Wedges and Smacked Cucumber Salad

This delicious Asian Style Sweet Chilli Pork Cakes has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Fragrant with a spicy kick, this Thai style spice blend gives any dish a tasty boost. Made with herbs and spices common in Thai cuisine, this spice blend contains ingredients such as birds eye chilli, lime zest, lemongrass and coriander seeds, making its aromatic taste perfect for flavouring meat and fish, as well as a flavour driver in Thai style curries.

SOURCE OF PROTEIN - Protein contributes to the maintenance of muscle mass.

Calorie Smart
Cereals containing gluten

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.

Preparation Time35 minutes
Cooking time25 minutes


serving amount

450 grams


1 sachet(s)

Thai Style Spice Blend

(Contains Sesame)

10 grams


(Contains Cereals containing gluten)

240 grams

British Pork Mince

1 unit(s)


½ unit(s)


½ unit(s)


(May contain Celery)

10.01 grams

Sambal Paste

32 grams

Sweet Chilli Sauce

Not included in your delivery

¼ tsp

Salt for the Breadcrumbs

2 tbsp

Water for the Breadcrumbs

1 tbsp



Nutritional information

Energy (kJ)2711 kJ
Energy (kcal)648 kcal
Fat32.7 g
of which saturates10.3 g
Carbohydrate63.8 g
of which sugars14.2 g
Protein29.6 g
Salt1.45 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Large Bowl
Rolling Pin
Small Bowl


Roast the Wedges

Preheat your oven to 220°C/200°C fan/gas mark 7. 

Chop the potatoes into 2cm wide wedges (no need to peel) and pop onto a large baking tray. Drizzle with oil, then sprinkle over half the Thai style spice blend and season with salt and pepper. 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, 30-40 mins. Turn halfway through.

Make the Koftas

Meanwhile, in a large bowl, combine the remaining Thai style spice blend, breadcrumbs and the salt and water for the breadcrumbs (see pantry for both amounts), 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.

Time to Bake

When the wedges are halfway through cooking, 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.

While everything cooks, trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.

Zest and halve the lime.

Smacked Cucumber Time

Next, trim the cucumber (see ingredients for amount), then pop it onto a board and use a rolling pin to gently smack it a few times until split. Cut into roughly 2cm chunks.

In a large bowl, squeeze in some lime juice and add the sambal (add less if you'd prefer things milder). Season, then mix to combine. Add the carrot ribbons and cucumber to the bowl of sambal dressing. Toss to combine. Set aside. TIP: Keep the other half of the cucumber for another recipe.

Finishing Touches

In another small bowl, combine the lime zest and the mayo (see pantry for amount).

When the koftas are ready, drizzle over the sweet chilli sauce while still on the baking tray and toss until evenly glazed. 

Serve Up

Once cooked, share the sweet chilli pork koftas between your plates.

Serve the spicy potato wedges and smacked cucumber salad on the side, along with the zesty mayo for dipping.

Cut any remaining lime into wedges and serve on the side for squeezing over.


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