Build Your Own: Pork Kofta Pittas
Put together individually and enjoy together!
- Cereals containing gluten
- Wheat
- Sulphites
- Egg
- Mustard
- Sulphites
- Barley
- Celery
- Cereals containing gluten
- Milk
- Mustard
- Soya
- May contain traces of allergens
- Spelt (wheat)
- Wheat
This one's for everyone! With our Build Your Own recipes, each is written to give you the option of what toppings, sides and garnishes to add so each person at the table can enjoy the dish the way they want to. Our Pork Kofta Pittas come with optional aioli, sweet chilli sauce and salad.
Ingredients
450 grams
Potatoes
1 sachet(s)
Roasted Spice and Herb Blend
2 unit(s)
Garlic Clove
1 sachet(s)
Savoury Seasoning
(Contains: Cereals containing gluten, Wheat May be present: Sulphites, Barley, Celery, Cereals containing gluten, Milk, Mustard, Soya)
240 grams
British Pork Mince
1 unit(s)
Baby Gem Lettuce
(May be present: Celery, Mustard)
1 unit(s)
Intense™ Tomato
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
4 unit(s)
Pitta Bread
(Contains: Cereals containing gluten, Wheat May be present: Spelt (wheat), Wheat, Cereals containing gluten)
50 grams
Aioli
(Contains: Egg, Mustard)
48 grams
Sweet Chilli Sauce
Not included in your delivery
2 tbsp
Water
1 tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
Nutrition Values
Utensils
Cooking Steps
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, sprinkle over the roasted spice and herb blend, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the middle shelf until golden, 30-35 mins. Turn halfway through.
Meanwhile, peel and grate the garlic (or use a garlic press).
In a large bowl, combine the garlic, savoury seasoning and water (see pantry for amount), then add the pork mince. Season with salt and 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 of your oven until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The koftas are cooked when no longer pink in the middle.
Meanwhile, trim the baby gem, halve lengthways, then thinly slice.
Cut the tomato into 1cm chunks.
In a large bowl, combine the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper and stir in the tomato.
Just before everything's ready, put the pitta breads onto a baking tray and into the oven until warm and starting to turn golden, 3-4 mins.
Add the baby gem to the tomatoes and toss together.
Build your own: Bring everything to the table and everyone can have the things they like best with the pittas - pork koftas, aioli, sweet chilli sauce, salad and spiced chips.
