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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