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Pork and Veal Koftas

If you can't buy pork and veal mince, just buy pork mince and beef mince separately and then combine them. The mixture freezes well either cooked or uncooked, so make a batch.

INGREDIENTS: (serves 4)

500g Pork and Veal Mince

2 Teaspoons ground Cumin

2 Cloves Garlic, crushed

1 Small Onion, finely chopped

2Tablespoons Dried Apricots, finely chopped

2 Tablespoons Fresh Coriander, chopped

1 Teaspoon Hot Paprika or Cayenne Pepper

90g Instant noodles (unflavoured)

Yoghurt Sauce:

180 ml Natural Yoghurt

1 Tablespoon Fresh Mint Leaves, chopped

1 Teaspoon ground Cumin

METHOD:

Place some wooden satay sticks into a mug of cold water, non pointy end down. This prevents the sticks from burning during cooking.

First do all the necessary chopping.

Crumble the noodles with your hands into a large bowl.

Add the mince with all the flavouring ingredients to the same bowl.

Using clean hands, mix then mush the ingredients together.

Taking a stick, mould a sausage shape of mixture around the stick, squishing it on well. 

Place finished kofta sticks on baking paper on a tray.

To cook, either grill on a chargrill, turning until all sides are cooked, or; bake in the oven at 190 C for approximately 20-25 minutes until cooked through.

To make the sauce, combine the ingredients in small bowl and mix together.

Serve the yoghurt sauce separately for people to dollop onto their koftas, or to use as a dip.