Dairy-free snack recipe for 4 - 8 people, takes only 10 mins; recipe has minced pork, breadcrumb, chilli powder, sea salt, lime, spring onion, ground turmeric, ground cumin, ground coriander, coriander, sunflower oil, avocado, garlic clove, red chilli, lime and coriander.
Mexican pork koftas
Course: Dairy-free snack
Servings
4 - 8
servings
Prep time
40 mins
Ingredients
- Chilli Powder: 1/4 - 1/2 tsp hot chilli powder, to taste
- Coriander: 3 tbsp finely chopped coriander
- Garlic Clove: 2 garlic cloves, crushed
- Red Chilli: 1 red chilli, deseeded and finely chopped
- Spring Onion: 4 spring onions, finely sliced
- Lime: finely grated zest 1 lime
- Ground Cumin: 1 tsp ground cumin
- Avocado: 2 ripe but firm avocados
- Sunflower Oil: sunflower oil, for greasing
- Breadcrumb: 50g fresh white breadcrumbs
- Sea Salt: 1/2 tsp fine sea salt
- Ground Coriander: 1 tsp ground coriander
- Ground Turmeric: 1 tsp ground turmeric
- Minced Pork: 500g minced pork
Directions
- 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.
