Prep time: 15 mins
Cooking time: 20 mins
*Modify for low Fodmap:
- Remove onion
- Remove garlic
- Use 1 corn instead of 2
- Use 1/2 corn cob kernals instead of 1 whole
- Use 2/3 avocado instead of 1 whole
You will need:
- 2tbsp Cobram Estate Extra Virgin Olive Oil (plus extra to drizzle)
- 1 large brown onion (finely diced)
- 4 garlic cloves (finely grated)
- 2 fresh corn cobs
- 2tbsp of ground cumin
- 600g Otway Pork Mince
- 3/4 cup Coles Gluten Free Bread (breadcrumbs)
- 2 large eggs (lightly whisked)
- 1tsp chilli flakes
- 1 red capsicum
- 3 long red chillies
- 3 garlic cloves
- 4 tbsp Ardmona Crushed Tomatoes
- 1tsp toasted caraway seeds
- 1tsp sea salt
- 1 cup Coles White Quinoa (cooked according to packet instructions)
- 1 corn cob (kernals removed)
- 1/2 lemon (juice only)
- 1/4tsp chilli flakes
Preheat an oven to 200C. For the Harissa, place 1 red capsicum, 3 long red chillies and 3 garlic cloves on a Circulon oven tray and drizzle with oil. Roast for 30-35 minutes or until slightly blackened and charred.
Meanwhile begin making the Koftas. Place a large frying pan over a high heat and when hot pour in 2 tbsp of olive oil, add 1 brown onion, finely diced and 4 cloves of garlic, finely grated and cook for 2-3 minutes or until softened.
Shred the kernels from the 2 corn cobs and add to the onions, stirring to combine. Then add 2 tsp cumin and 1/2 tsp of paprika and cook for a further minute or until fragrant. Take off the heat and allow to cool slightly.
Place pork mince, breadcrumbs, 2 egg, 1 tsp chilli flakes and coriander, into a large bowl. Add the corn mixture, season with sea salt and pepper and mix until well combined.
Divide your Kofta mixture into twelve even portions, moisten your hands with water and shape each portion into an oval Kofta. Heat a large frying pan over a high heat, drizzle with oil, add Kofta’s and cook for 3-4 minutes on each side or until cooked through.
To finish the Harissa, place charred capsicum into a bowl and cover with some cling film, leaving for a minute or two of the capsicum to sweat. This will help the skin to easily peel away. Peel skin from capsicum, chilli and garlic, roughly cutting flesh before placing into a food processor and processing until almost smooth.
For the quinoa salad, place a large frying pan over a high heat, drizzle with a little olive oil, add 1 corn cob (kernels removed) and cook for 3-4 minutes or until golden. Add 1 cup of Coles white quinoa and cook for 1-2 minutes or until nicely toasted. For avocado, place 1 avocado (peeled and finely diced), juice of 1/2 a lemon, 1/4 tsp of chilli flakes and a drizzle of Cobram Extra Virgin Olive Oil into a bowl and gently toss to combine.
To serve, spread a generous spoonful of Harissa onto a serving plate, place a spoonful of quinoa just to the side and arrange 3 Koftas per serve on top. Finish with spoonfuls of avocado and enjoy!