Pork and leek kebabs

Recipe from: 31 October 2011

Ingredients 23
Servings 6
Time 00:30

Ingredients

  • Pork and leek kebabs:
  • 500
    g
    ground pork
  • 1
    large leek - finely chopped
  • 1/2
    onion - finely chopped
  • 3
    cloves of garlic - finely chopped
  • 1
    chilli - seeds removed and finely chopped
  • 1
    tsp
    ground cumin
  • 1
    tsp
    ground coriander
  • A handful of fresh coriander - finely chopped
  • A handful of fresh parsley, finely chopped
  • 1
    Tbs
    olive oil
  • 1
    egg - beaten
  • 3
    Tbs
    bread crumbs
  • Salt and pepper - to taste
  • Spicy soy and honey dipping sauce:
  • 1
    tsp
    roasted sesame seeds
  • 2
    Tbs
    soy sauce
  • 1
    Tbs
    lime juice -freshly squeezed
  • 1
    tsp
    ginger - finely grated
  • 1/2
    tsp
    chopped chilli
  • 1
    tsp
    fish sauce
  • 1
    Tbs
    honey
  • 1
    Tbs
    chopped coriander
 

Method

00:10
 
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.
To visit Foodmonger's blog, click here.


 

 

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