Carb Smart Pork Koftas
with Veggie Hash and Garlic Hummus
Inspired by the ever-tasty and oh-so-filling mezze platter, this veggie hash hits all the right notes without the need for pitas! Spiced pork koftas adorn golden hash packed full of peppers, carrots and zucchini. Don't forget to top it all off with the garlic hummus!
Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Pork
4 tbsp
Hummus
(Contains Sesame)
1 unit(s)
Carrot
1 unit(s)
Sweet Bell Pepper
7 g
Parsley
1 tbsp
Dukkah Spice
(Contains Sesame)
1 unit(s)
Zucchini
2 unit(s)
Garlic, cloves
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
¼ cup
Panko Breadcrumbs
(Contains Wheat)
¼ cup
Feta Cheese, crumbled
(Contains Milk)
1 tbsp
Tahini Sauce
(Contains Sesame, Soy)
Not included in your delivery
2 tbsp
Oil*
0.38 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce. Halve zucchini lengthwise, then cut into 1/4-inch half-moons.Core, then cut pepper into 1/2-inch pieces. Peel, then cut carrot into 1/2-inch rounds. Roughly chop parsley. Peel, then mince or grate garlic.
Add pork, Dukkah Spice, panko, half the garlic, half the parsley and 1/4 tsp (1/2 tsp) salt to a medium bowl. Season with pepper, then combine.Roll pork mixture into six 2-inch logs (12 logs for 4 ppl).
Arrange koftas on one side of a parchment-lined baking sheet.Add carrots and 1 tbsp (2 tbsp) oil to the other side of the baking sheet. Season with salt and pepper, then toss to coat.Roast in the middle of the oven until carrots are golden-brown and koftas are cooked through, 12-16 min.**
Meanwhile, heat a large non-stick pan over medium-high heat.When the pan is hot, add 1 tbsp oil, then zucchini and peppers. (NOTE: For 4 ppl, cook in 2 batches, using 1 tbsp oil per batch.)Season with salt.Cook, stirring often, until veggies are tender-crisp, 6-8 min.
Meanwhile, add hummus, half the tahini sauce (use all for 4 ppl), mayo, 2 tsp (4 tsp) water and remaining garlic to a small bowl.Season with salt and pepper, then stir to combine.
Divide veggie hash and roasted carrots between plates, then top with pork koftas. Spoon garlic hummus over top. Sprinkle with feta and remaining parsley.
