Harissa Pork Koftas on Flatbreads
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Harissa Pork Koftas on Flatbreads

Harissa Pork Koftas on Flatbreads

with Sweet Potato Fries 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.

Family Friendly
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 Time45 minutes
Cooking time35 minutes


serving amount

2 unit(s)

Sweet Potato

2 unit(s)

Garlic Clove

50 grams

Harissa Paste

(Contains Sulphites)

10 grams


(Contains Cereals containing gluten)

240 grams

British Pork Mince

1 unit(s)


1 bunch(es)


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

50 grams

Greek Style Salad Cheese

(Contains Milk)

Not included in your delivery

¼ tsp

Salt for the Breadcrumbs

1 tbsp

Olive Oil for the Dressing


Nutritional information

Energy (kJ)4462 kJ
Energy (kcal)1066 kcal
Fat51.2 g
of which saturates17.9 g
Carbohydrate103.8 g
of which sugars27.7 g
Protein46 g
Salt3.26 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Large Bowl
Garlic Press
Small Bowl
Medium Bowl


Roast the Sweet Potato Fries

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

Chop the sweet potatoes lengthways into 1cm slices, then chop into 1cm wide fries (no need to peel).

Pop the fries 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.

Shape the Koftas

Menwhile, peel and grate the garlic (or use a garlic press).

In a large bowl, combine the garlic, harissa paste, breadcrumbs and salt for the breadcrumbs (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.

Time to Bake

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.

Mix your Zesty Yoghurt

Meanwhile, zest and halve the lemon. Pick the mint leaves from their stalks and roughly chop (discard the stalks).

Halve the tomatoes.

In a small bowl, combine the yoghurt, half the lemon zest and half the mint. Season with salt and pepper.

Dress the Tomatoes

In a medium bowl, combine the tomatoes, olive oil for the dressing (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.

Just before serving, add the baby leaves to the tomatoes and toss to combine. 

Load up and Serve

Share the flatbreads between your plates. Spread over the zesty mint yoghurt, then top with the tomato salad and harissa koftas. 

Crumble over the Greek style salad cheese and finish with a sprinkle of the remaining mint and lemon zest.

Serve the sweet potato fries alongside.