Mexican pork koftas
Contains pork – recipe is for non-Muslims only
Transform minced pork into a make-ahead, freezable party canapé or buffet bite – serve with creamy guacamole for dipping
Nutrition per serving
- 500g minced pork
- 50g fresh white breadcrumbs
- ¼ - ½ tsp hot chilli powder, to taste
- ½ tsp fine sea salt
- finely grated zest 1 lime
- 4 spring onions, finely sliced
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 3 tbsp finely chopped coriander
- sunflower oil, for greasing
- 2 ripe but firm avocados
- 2 garlic cloves, crushed
- 1 red chilli, deseeded and finely chopped
- juice 1 lime
- small pack coriander, chopped
Open freeze the uncooked koftas until solid. Transfer to a freezer-proof container, interleaving with baking parchment. Cover and freeze for up to 1 month. Freeze the guacamole in a small freezer bag. To serve, thaw the guacamole overnight in the fridge and stir well before serving. Cook the koftas from frozen as above in step 2 for 15-18 mins.
Put the pork, breadcrumbs, chilli powder, salt, lime zest, spring onions, turmeric, cumin and ground and chopped coriander in a food processor and season well with ground black pepper. Blitz until the mixture is evenly combined and forms a very thick paste. Form the mince into 32 small ovals and place on a baking tray lined with baking parchment. Can be covered with cling film at this stage and kept in the fridge for up to 8 hrs before baking.
Heat oven to 220C/200C fan/gas 7. Bake the koftas for 10 mins or until lightly browned and cooked through. To make the guacamole, cut the avocados in half and remove the stones. Scoop the flesh into a bowl and add the garlic, chilli, lime juice and coriander. Mash well with a fork and season, then serve with the hot koftas.