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
Gluten free pitta bread, toasted
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