Air-fryer pork & potato kofte
Kofte make for an easy midweek meal, and if you prep the mix ahead of time, dinner can be ready in just 15 mins – we use potato to make the meat go further
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Prep:25 mins
Cook:18 mins
- Serves 4
Nutrition per serving
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kcal 434
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fat 17g
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saturates 5g
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carbs 37g
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sugars 0g
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fibre 7g
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protein 31g
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salt 0.26g
Ingredients
- 500g pork mince
- 1 large red potato , about 250g, scrubbed and coarsely grated
- 1 red onion , coarsely grated
- 2 large garlic cloves , finely grated
- 1 tsp cumin seeds
- 2 tsp smoked paprika
- 1 tsp chilli flakes
- 25g fresh parsley , finely chopped
- olive oil spray , for the air-fryer
- 150g bulgur wheat or couscous
- 1 tbsp olive oil
- 1 lemon , cut into six wedges
- ½ cucumber , diced
- 4 tomatoes , chopped
- 2 tbsp fresh mint or coriander , leaves picked and roughly chopped
- 200g tub of whipped feta, tzatziki or hummus , to serve
Method
To make the salad, put the bulgur wheat or couscous in a heatproof bowl and pour over 300ml just-boiled water. Cover with a plate and set aside until softened.
Heat the air-fryer to 190C. Put the pork mince in a large bowl and add the grated potato, onion and garlic, cumin seeds, smoked paprika, chilli, parsley and some salt and pepper. Mix well to combine, then divide into eight evenly-sized balls.
Firmly squeeze each meatball into a sausage shape, don’t worry if they aren’t perfectly regular. Put in the air-fryer basket, spray with oil and cook for 15-18 mins, turning halfway until browned and completely cooked through.
To make the salad dressing, stir the olive oil and the juice from two of the lemon wedges into the bulgur wheat along with some salt and pepper. Mix in the cucumber, tomatoes and herbs, and divide between serving plates. Top with the kofte and serve with a spoonful of whipped feta or hummus and the remaining lemon wedges.
