Moroccan Spiced Kofte with Smashed Potatoes & a Herby Harissa Sour Cream Dip

Tue, 24 January 2023

Ingredients

Moroccan Pork Kofte

700g pork mince

1 courgette

2 cloves garlic

2 tsp Ras El Hanout

1 heaped tsp onion powder

1 heaped tsp garlic powder

1 heaped tsp parsley

2 tbsp oil

 

Smashed Potatoes

1.5 kg waxy baby potatoes

1 tsp onion powder

1 tsp garlic powder

6 tbsp olive oil / spray olive oil

 

Creamy Sour Cream Dip

500mls sour cream

1 tsp smoked paprika

1 tsp dill & parsley

1 tsp onion & garlic powder

1/2 tsp lemon zest

1/2 tsp black pepper

 

Garnish

1 block feta cheese

Roast red pepper

Baby Cucumber

Red Onion

Dill & Parsley

 

Method

1.           Mise en Place: Grate the courgettes using the large side of the grater. Place the courgettes in a large clean towel/cloth and squeeze out all the water. Add the pork mince to a large bowl and add in all the other ingredients, including the grated courgette. Combine well with your hands. Using an ice cream scoop, measure out all the meatballs. Using cold, wet hands, roll and shape them. Preheat the oven to 200?.  Line a tray with parchment paper. Spritz them with olive oil spray and roast in the oven for 20-25 minutes until cooked fully.

2.           Smashed Potatoes: Preheat the oven to 220?. Parboil the potatoes. Cut any larger ones half ways lengthways. Drain. Place them on two oven trays, using a glass or mug smash them. Combine the oil with onion and garlic powder and drizzle over the potatoes and roast until golden and crispy.

3.           Sour Cream Dip : Combine the sour cream with the smoked paprika or the harissa, the lemon zest, black pepper and onion and garlic powder.

4.           Spread it all over the base of the serving platter. Dot the smashed potatoes and crispy meatballs on top. Garnish with some diced cucumber, roast red pepper, red onion and feta. Top with fresh dill and parsley.

5.           Serve and enjoy