Indian Spiced Pork Koftas and Mango Chutney Drizzle
with Cumin Potatoes and Baby Plum Tomato 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.
Ingredients
4 unit(s)
Bamboo Skewers
450 grams
Potatoes
1 sachet(s)
White Cumin Seeds
2 unit(s)
Garlic Clove
1 sachet(s)
Curry Powder Mix
10 grams
Breadcrumbs
(Contains Cereals containing gluten)
240 grams
British Pork Mince
15 milliliter(s)
Cider Vinegar
(Contains Sulphites)
125 grams
Baby Plum Tomatoes
20 grams
Baby Leaf Mix
40 grams
Mango Chutney
Not included in your delivery
¼ tsp
Salt for the Breadcrumbs
2 tbsp
Water for the Breadcrumbs
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Soak your skewers in cold water (this will prevent them from burning).
Chop the potatoes into 1cm chunks (no need to peel) then pop them onto a large baking tray.
Drizzle with oil, sprinkle over the cumin seeds, 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 the potatoes on the middle shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, peel and grate the garlic (or use a garlic press).
In a large bowl, combine the garlic, curry powder mix, breadcrumbs, 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 sausage shapes, 2 per person.
Flatten to make koftas and thread a skewer through each one. IMPORTANT: Wash your hands and equipment after handling raw mince.
Pop the koftas onto another 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, in another large bowl, combine the cider vinegar with a drizzle of oil and pinch of sugar. Season with salt and pepper.
Halve the tomatoes, mix them into the dressing and set aside.
When everything's ready, toss the baby leaves into the dressed tomatoes. TIP: Don't do this too early or the leaves will go soggy.
Transfer the pork koftas to your plates and drizzle over the mango chutney.
Serve the cumin potatoes and salad alongside.
Enjoy!
