The Village Press

Pork Koftas with Greek Infused Yoghurt Dressing

Ingredients (Pork Koftas):

  • 500grams New Zealand pork mince
  • 4 garlic cloves - crushed
  • 1 Tspn ground cumin
  • 2 Tspns ground coriander
  • 1 beaten egg
  • Salt and Pepper
  • The Village Press Garlic Infused Olive Oil (good drizzle)
  • 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.

Ingredients (Yoghurt Sauce):

  • 200ml Greek Yoghurt - Thick and Unsweetened
  • 2 Tbspn chopped parsley
  • 1 Tbspn 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. 
 
-  Recipe provided by Chef Mark Dronjak, for further information visit www.markdronjak.co.nz.

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