Thai Pork Kofta
Patties of mince pork wrapped in homemade flatbread served with Thai cucumber pickle relish and top with Spicy yoghurt.
Servings Prep Time
4 45minutes
Cook Time
Servings Prep Time
4 45minutes
Cook Time
For the Kofta
  • 750g mince pork
  • 2tsp Garlic Powder
  • 1tsp coriander powder
  • 5tbs oyster sauce
  • 2tbs Soy Sauce
  • 1tsp salt
  • 1tsp sugar
  • 1 egg
  • pinch white pepper
For the pickle relish
  • 1 cucumber – thinly sliced or spiralized
  • 1 carrot thinly sliced or spiralized
  • 1 red onion thinly sliced
  • 1 red chilli thinly sliced
  • 50ml white wine vinegar
  • 4tsp sugar
  • 100ml water
  • pinch salt
for the spicy yoghurt
  • 300ml natural yoghurt
  • 3-4tbs Sriracha chilli sauce
For the flatbread
  • 350g self- raising flour
  • 350 g natural yoghurt
  • 1tsp baking powder
To serve
  • handful corianderchopped
  • handful mintchopped
Prep the Kofta
  1. Make the Kofta by adding all the Kofta ingredients together and give it a really good mix. Take a spoonful of the mixture and cook it in a frying pan to check that you are happy with the flavour. adjusting as require. Do not worry if it tastes to strong, it will be ok once you have it with the bread.
  2. Roll the mixture into a Kofta or burger shape. Not too big to ensure that it will cook through. place it on a tray and into the fridge for half an hour or longer so that it will hold its shape.
Prep the flat bread
  1. Add all the flatbread ingredients to a mixing bowl and mix together with a spoon, then use clean hands to pat and bring everything together.
  2. Dust a clean work surface with flour, then tip out the dough. Knead for a minute or so just enough to bring it all together – Put the dough into a floured-dusted bowl and cover, then leave aside.
Make the pickle relish
  1. Make the pickle by bringing the water, vinegar, salt and sugar to the boil and take off the heat.
  2. Add the thinly sliced or spiralized cucumber, carrots, red onion and chilli if using into the pickle liquid. It should only take half an hour to pickle depending on how thin you have cut your vegetables.
Spicy yoghurt
  1. Mixed together Sriracha chilli sauce with the yoghurt if you are using. Ummm that is it!! Pour your self a drink and check that you have got everything prep and ready to cook.
Let’s Cook!
  1. Cook the Kofta on the BBQ for about 10-15 minutes check to make sure it is cook through. You can also fry them in a pan with a little oil to brown and then stick it in to the over to finish it off. ( I often cook it this way) Again use your judgement to check that they are cook through. Once cooked keep it warm.
  2. Dust a clean work surface and rolling pin with flour, then divide the dough into 12 pieces (roughly the size of a golf ball). Using your hands, pat and flatten the dough, then use a rolling pin to roll each piece into rounds, roughly 2mm thick. Great job for the kids to do. You can cook the bread on the bbq or on a dry frying pan. it will only need 1-2 minutes on each side.
  3. Served the Kofta with flat bread, pickle, yoghurt and chopped mint and coriander. Yum.
Recipe Notes

As alway in my Kids Eats recipes I used dried spices to avoid the “ewww!!, I am not eating that” issue.

Note: English is not my first language. Please excuse any spelling and grammatical error.

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