Asian Style Sweet Chilli Pork Koftas
with Spiced Wedges and Smacked Cucumber Salad
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.
Thai Style Spice Blend
(Contains Cereals containing gluten)
(May contain Celery)
Sweet Chilli Sauce
Not included in your delivery
Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the potatoes into 2cm wide wedges (no need to peel).
Pop the potato wedges onto a large baking tray. Drizzle with oil, then sprinkle over half of 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, 30-35 mins. Turn halfway through.
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.
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.
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.
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.
Once cooked, share the sweet chilli pork koftas onto your plates.
Serve the spicy potato wedges and smacked cucumber on the side, along with the zesty mayo for dipping.
Cut any remaining lime into wedges and serve on the side for squeezing over.