Pork Koftas & Homemade Yoghurt Flatbreads
Take your cooking skills to the next level!
Here to challenge your inner chef, our new 'skill up' recipes will take you from zero to hero. Learn how easy it is to create an airy and fluffy flatbread thanks to a surprise ingredient: yoghurt! Plus, create a refreshing mint dressing - an ideal topping to cut through the koftas' richness.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
cucumber
1
tomato
1 packet
mint
pinch
chilli flakes
1 packet
basic sponge mix
(Contains Gluten, Wheat; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Macadamia, Pecan, Pine Nut, Pistachio, Walnut, Hazelnut. )
1 packet
Greek-style yoghurt
(Contains Milk;)
1 packet
pork mince
1 sachet
chermoula spice blend
1 packet
fine breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
mixed salad leaves
1 packet
garlic aioli
(Contains Egg;)
Not included in your delivery
olive oil
1 tsp
white wine vinegar
3 tbs
water
¼ tsp
salt
2 tbs
plain flour
(Contains Gluten, Wheat;)
1
egg
(Contains Egg;)
½ tbs
honey
Nutritional Values
Utensils
Cooking Steps
• Thinly slice cucumber. • Thinly slice tomato into wedges. • Finely chop mint. • In a small bowl, combine mint, a pinch of chilli flakes (if using), the white wine vinegar, a pinch of sugar and olive oil (2 tbs cup for 2 people / 1/4 cup for 4 people). Set aside.
• In a large bowl, combine basic sponge mix, Greek-style yoghurt, the water, salt and a drizzle of olive oil. • Lightly dust a work surface with half of the plain flour. Tip out dough and knead until smooth, 2-3 minutes. Cover and set aside.
TIP: If the dough is too sticky, add an extra pinch of flour while kneading!
• In a second large bowl, combine pork mince, chermoula spice blend, fine breadcrumbs, the egg and a pinch of salt and pepper. • Using damp hands, roll pork mixture into koftas about 8cm long and 2.5cm thick (3 per person).
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook koftas, turning regularly, until browned and cooked through, 10-12 minutes (cook in batches if your pan is getting crowded). • Remove pan from heat, then add the honey and toss koftas to coat. Transfer to a plate and cover to keep warm.
• While the koftas are cooking, dust a clean work surface with the remaining flour, then divide dough into 4 equal-sized pieces (roughly the size of a golf ball). • With your hands, pat and flatten the dough, then use a rolling pin to roll each piece into 12cm rounds, roughly 0.5 cm thick. • Wipe out frying pan and return to medium heat with a drizzle of olive oil. • Cook flatbreads in batches, until golden and puffed up, 1-2 minutes each side.
TIP: Add an extra drizzle of olive in between batches if needed.
• In a large bowl, combine mixed salad leaves, tomato, cucumber, a drizzle of vinegar, and olive oil. Season. • Divide pork koftas, DIY yoghurt flatbreads, and tomato salad between plates. Drizzle mint dressing over koftas. • Serve with garlic aioli. Enjoy!