Mexican pork koftas

200 kcal or less 30-60 minutes christmas buffet christmas canapé christmas party for a crowd make ahead mexican buffet pork meatballs winter

N/A

Makes 32

Source

Ingredients

500g minced pork

50g fresh white breadcrumbs

0.25 - 0.5 tsp hot chilli powder , to taste

½ tsp fine sea salt

finely grated zest 1 lime

4 spring onions , finely sliced

1 tsp ground turmeric

1 tsp ground cumin

1 tsp ground coriander

3 tbsp finely chopped coriander

sunflower oil , for greasing

2 ripe but firm avocados

2 garlic cloves , crushed

1 red chilli , deseeded and finely chopped

juice 1 lime

small pack coriander , chopped

Method

Put the pork, breadcrumbs, chilli powder, salt, lime zest, spring onions, 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 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 guacamole, cut the avocados in half and remove the stones. Scoop the flesh into a bowl and add the garlic, chilli, lime juice and coriander. Mash well with a fork and season, then serve with the hot koftas.