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Low FODMAP and Gluten Free Recipe - Mexican pork koftas

Ingredients


500g minced pork

50g gluten free breadcrumbs

¼ - ½ tsp chili powder, to taste

½ tsp fine sea salt

finely grated zest 1 lime

1 tbsp chopped chives

1 tsp ground turmeric

1 tsp ground cumin

1 tsp ground coriander

3 tbsp finely chopped coriander

sunflower oil, for greasing

For the salsa

2 ripe but firm tomatoes, chopped

¼ cucumber, finely diced

1 tbsp garlic infused oil

1 red chili, deseeded and finely chopped

juice 1 lime

small pack coriander, chopped

To serve

Gluten free pitta bread, toasted

Mixed salad



Method


Put the pork, gluten free  breadcrumbs, chili powder, salt, lime zest, chives, turmeric, cumin and ground and chopped coriander in a food processor and season well with ground black pepper.

Blitz until the mixture is evenly combined and forms a very thick paste.

Form the mince into 32 small ovals on skewers and place on a baking tray lined with baking parchment.

Can be covered with cling film at this stage and kept in the fridge for up to 8 hrs before baking.

Heat oven to 220C/200C fan/gas 7. Bake the koftas for 10 mins or until lightly browned and cooked through.

To make the salsa,  into a bowl and add the garlic infused oil, chili, lime juice, tomato, cucumber and coriander.

Mix well with a fork and season, then serve with the hot koftas.  Serve with salad and hot gluten free pitta bread.



Recipe adapted from: Good Food

*We recommend the help  of a registered dietician
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