Pork and leek kebabs

Pork and leek kebabs:
Fry the onion, garlic and leeks in a pan for 5 minutes, allow to cool.

In a bowl, combine the remaining ingredients and the cooked, cooled leek and onion mixture.

Mix till all the ingredients are combined.

To check seasoning, take about a tablespoon of the mixture cook it and taste if the seasoning is right.

Add salt and pepper if needed.

Form into kebabs (oval-shaped patties, roughly 7 cm in length and 2.5 cm thick).

Set aside in the fridge to rest for a bout 15-20 minutes.

Once rested, brush each side with a little canola or vegetable oil and grill for 5-7 minutes, turning them half way.

Serve with steamed rice and grilled long-stem broccoli and a spicy soy and honey dipping sauce.

Spicy soy and honey dipping sauce:
Combine all ingredients.

Reprinted with permission of Foodmonger.
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