Mexican pork koftas
Ingredients
- Step 1 500g minced pork
- Step 2 50g fresh white breadcrumbs
- Step 3 0.25 - 0.5 tsp hot chilli powder , to taste
- Step 4 ½ tsp fine sea salt
- Step 5 finely grated zest 1 lime
- Step 6 4 spring onions , finely sliced
- Step 7 1 tsp ground turmeric
- Step 8 1 tsp ground cumin
- Step 9 1 tsp ground coriander
- Step 10 3 tbsp finely chopped coriander
- Step 11 sunflower oil , for greasing
- Step 12 2 ripe but firm avocados
- Step 13 2 garlic cloves , crushed
- Step 14 1 red chilli , deseeded and finely chopped
- Step 15 juice 1 lime
- Step 16 small pack coriander , chopped
Calories: 46
Carbohydrate: 2 g
Protein: 3 g
Fat: 3 g
Cook time: 50 minutes
Prep time: 40 minutes
Total time: 90 minutes
Servings: 32
TAGS
Buffet
Canape
Snack
Mexican
200 kcal or less
30-60 minute
Christmas buffet
Christmas canape
Christmas party
For a crowd
Justine Pattison
Make Ahead
Mexican buffet
Pork meatball
Winter
Directions
- Step 1 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.
- Step 2 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.