Jamie's pork and bean koftes recipe
Jamie says: "These meat-reduced koftes are fun to make and great for kids to get involved with – let them shape the patties. Heroing storecupboard staples of tinned beans and dried apricots, dads (and non-dads alike) will love sitting down to these on Father’s Day". See method
For the marinade
- 1 small red onion
- red wine vinegar
- 400g tin of white beans, such as cannellini or butter bean
- 80g dried apricots
- 500g pack lean pork mince
For the dip
- 200g Greek yogurt
- olive oil
- 4 pitta breads
- 1 iceberg lettuce
Each serving contains
of the reference intake
- Peel and thinly slice the onion, put in a small bowl with 2 tbsp red wine vinegar and a good pinch of sea salt, scrunch up and set aside to lightly pickle.
- Drain the beans and mash in a large bowl with a fork. Finely chop the dried apricots and add to the bowl. With clean hands, scrunch in the minced pork with a pinch of seasoning, then shape into 12 koftes. Heat a large frying pan over a medium heat (or fire up the barbecue), then fry or barbecue for 10 mins, turning regularly, until cooked through and golden.
- Meanwhile, pick and finely chop the mint leaves, then mix in a bowl with the yogurt and a drizzle of oil. Season to taste.
- Warm the pittas on a griddle, then click off the lettuce leaves and finely slice. Take the koftes to the table with the shredded lettuce, pickled onion, minty yogurt and warmed pittas, ready for everyone to dig in. Great served with potato wedges!
See more Jamie Oliver recipes
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
Freezing and defrosting guidelines
Freeze koftes only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.