Pork Koftas with a Greek infused yoghurt dressing

Serves 4

Ingredients

500gr New Zealand pork mince
4 garlic cloves – crushed
1 Tspn Ground cumin
2 Tspn Ground coriander
1 beaten egg
Salt and pepper
Garlic infused olive oil – Village Press (Good drizzle)
Olive oil – Village press
2 lemons

Method

Combine the pork mince with the garlic, cumin, coriander, beaten egg, salt and pepper and a small squeeze of lemon juice, adjust seasoning and add more or less spice as required.

Thread onto pre oiled skewers the mince mixture to create even portions. Ensure that the mince is pressed firm so that the skewers do not break when cooking.

Heat a flat pan, (can also be cooked on a grill plate on a BBQ or the grill in the oven). Add a splash of the village press olive oil and a little of the garlic infused olive oil to create a perfume. Cook well and turn often to cook all sides. Serve with a Greek yoghurt sauce, flat bread and lemon wedges.

Yoghurt sauce

200ml Greek yoghurt – Thick and unsweetened
2 Tbsn Chopped parsley
1 Tbsn Lemon juice
Salt and pepper to taste

Method

Combine all of the ingredients together and season as required. I prefer the sauce a little tart and add a little more lemon. Also shredded cucumber can be added to the sauce for added texture and flavour. Serve with the pork Koftas.

Mark Dronjak mark@markdronjak.co.nz © Copyright 2008. Powered by: Woogloo V3