Sweet Chilli Pork Koftas
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Sweet Chilli Pork Koftas

with spiced wedges and smashed cucumber salad

Though the name may not be so familiar, the concept certainly is: a kofta is the flatter friend of the meatball, and is made in a strikingly similar way. Koftas are found in many different cuisines, from the Balkans to the Middle East. This particular dish presents them glazed in sweet chilli sauce alongside a palate-cleansing cucumber and carrot salad.

Total Time35 minutes
Cooking Time25 minutes


Serving amount

600 grams


2 sachet(s)

Thai Style Spice Mix

1 sachet(s)

Red Thai Style Paste

1 pack(s)


(Contains Wheat)

240 grams

Pork Mince

1 unit(s)


1 unit(s)


1 unit(s)


1 sachet(s)

Sweet Chilli Sauce

1 sachet(s)


(Contains Egg, Mustard)

Not included in your delivery

to taste


to taste


to taste


to taste


to taste



Nutrition Values

Energy (kJ)3194 kJ
Energy (kcal)763 kcal
Fat32 g
of which saturates7 g
Carbohydrate91.9 g
of which sugars20.9 g
Dietary Fiber0 g
Protein45.7 g
Cholesterol0 mg
Salt4.42 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.


Baking Sheet with Baking Paper


Cook the Wedges
  • Preheat your oven to 240°C/220°C fan/gas mark 9.
  • Chop the potatoes into 2cm wide wedges (peeling optional).
  • Pop the wedges onto a large (lined) baking tray.
  • Toss with half the Thai spice, salt, pepper and a drizzle of oil. Spread out in a single layer. 
  • When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

TIP: Use two baking trays if necessary.

Shape the Koftas
  • Meanwhile, in a large bowl, mix the pork mince, remaining Thai spice, breadcrumbs¼ tsp salt and 2 tbsp water (double both for 4p). 
  • Season with pepper and mix together by hand.
  • Shape into mini sausage shapes, four per person. Flatten to make koftas. IMPORTANT: Wash hands and equipment after handling raw mince.
  • When the wedges are halfway through cooking, pop the koftas onto a separate lined baking tray.
  • Bake on the top shelf of the oven until browned on the outside and cooked through, 12-15 mins. IMPORTANT: Koftas are cooked when no longer pink in the middle.
  • While everything cooks, trim and peel the carrot. Run the peeler down the length of the carrot to create ribbons, stopping at the core.
  • Zest and quarter the lime.
  • Next, trim half the cucumber (double for 4p).
  • Pop onto a board and use the bottom of a pot or pan to give it a gentle bash until it splits. Chop widthways into roughly 2cm chunks.
  • In a large bowl, combine 1 tsp lime juice, ½ tsp sugar (double both for 4p) and the red Thai paste. Mix to make your dressing.
  • Add the carrot ribbons and smashed cucumber chunks to the dressing. Toss to combine. Set aside.
  • In a small bowl, combine the lime zest and the aioli.
  • When the koftas are ready, drizzle over the sweet chilli sauce while still on the baking tray.
  • Toss to coat until evenly glazed.
  • Once cooked, share the sweet chilli koftas between plates.
  • Serve spiced potato wedges and smashed cucumber and carrot salad alongside, with zesty aioli for dipping.
  • Add remaining lime wedges on the side for squeezing over.