The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Sweet ‘n’ spicy pork koftas & wedges
Sweet or spicy? Have both! While golden wedges roast 'til sticky and soft, pork mince is blended with spicy harissa paste, cumin and courgette then shaped, fried and baked into classic Persian patties. A quick slaw of carrots, onions and cabbage, a drizzle of minty yogurt and dinner's done!
SWK: Source of fibre
SWK: High protein
Plants 5
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Serving size
Ingredients
- 1 handful of fresh mint
- 60g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 1 courgette
- 1 tsp ground cumin
- 250g pork mince (5% fat or less)
- 3 small sweet potato
- 1 handful of fresh flat-leaf parsley
- 2 tbsp rice vinegar (Rice Vinegar, Salt)
- 2 tbsp harissa paste (use half) (Red Chilli, Garlic, Tomato Puree, Sea Salt, Coriander, Acetic Acid, Paprika, Cumin, Caraway, Mint)
- 1 red cabbage
- 1 carrot
- 1 onion
Nutritional Information
Calories: 541
Protein: 37g
Carbs: 89g
Fat: 6.5g
Ingredients
- 3 sweet potato
- 2 courgette
- 4 tbsp rice vinegar (Rice Vinegar, Salt)
- 1 handful of fresh mint
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 2 carrot
- 2 onion
- 1 red cabbage
- 1 handful of fresh flat-leaf parsley
- 2 tbsp harissa paste (Red Chilli, Garlic, Tomato Puree, Sea Salt, Coriander, Acetic Acid, Paprika, Cumin, Caraway, Mint)
- 1 tbsp ground cumin
- 500g pork mince (5% fat or less)
Nutritional Information
Calories: 492
Protein: 36g
Carbs: 77g
Fat: 6.4g
Sweet ‘n’ spicy pork koftas & wedges
Sweet or spicy? Have both! While golden wedges roast 'til sticky and soft, pork mince is blended with spicy harissa paste, cumin and courgette then shaped, fried and baked into classic Persian patties. A quick slaw of carrots, onions and cabbage, a drizzle of minty yogurt and dinner's done!
Cook time:
40 mins
Cuisine:
North African
Food group:
Pork
Allergens: Milk
Cooking Instructions
Before you start
- 2 large mixing bowls
- 1 small mixing bowl
- 1 medium frying pan
- 1 large baking tray
Bake the wedges
- Heat your oven to 220ºC/fan 200ºC/gas 7.
- Cut the sweet potatoes into wedges, put them on a baking tray lined with baking paper and spritz with cooking spray. Roast for 20-25 mins until soft and golden.
Shpe your koftas
- Meanwhile, coarsely grate the courgettes, wrap in kitchen roll and squeeze out the excess water.
- In a bowl, mix the courgettes, harissa and cumin into the mince. Lightly season and, using your hands, shape into 6 even-sized ovals (12 for 4 portions).
Fry & roast
- Spritz a large non-stick frying pan with cooking spray and put it over a high heat. Fry the koftas for 2-3 mins on each side until golden brown.
- Transfer to a baking tray lined with baking paper and roast for 10-12 mins until cooked through.
Mix your slaw
- At the same time, coarsely grate the carrots, and peel and thinly slice the onions. Core, trim and thinly slice the cabbage, and finely chop the parsley.
- In a bowl, combine the carrots, onions, cabbage and parsley with the vinegar.
Plate up
- Finely chop the mint leaves and mix into the yogurt.
- Serve the koftas with the wedges and slaw, and drizzle the yogurt over the top.