Air fryer pork & potato kofte
- Preparation and cooking time
- Prep:
- Cook: -
- Serves 4
Skip to ingredients
- 500g pork mince
- 1 large red potatoabout 250g, scrubbed and coarsely grated
- 1 red onioncoarsely grated
- 2 large garlic clovesfinely grated
- 1 tsp cumin seeds
- 2 tsp smoked paprika
- 1 tsp chilli flakes
- 25g fresh parsleyfinely chopped
- olive oil sprayfor the air-fryer
For the grain salad
- 150g bulgur wheator couscous
- 1 tbsp olive oil
- 1 lemoncut into six wedges
- ½ cucumberdiced
- 4 tomatoeschopped
- 2 tbsp fresh mint or corianderleaves picked and roughly chopped
- 200g tub of whipped feta, tzatziki or hummusto serve
Nutrition: per serving
- kcal434low
- fat17g
- saturates5g
- carbs37g
- sugars7g
- fibre7ghigh
- protein31ghigh
- salt0.26g
Method
step 1
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.
step 2
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.
step 3
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.
step 4
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.
