Pork

Pork and feta koftas with tomato and pesto risoni

Name: Pork and feta koftas with tomato and pesto risoni recipe
Yield: 4
Ingredients: 500g pork mince; 150g feta, crumbled; 1 bunch oregano, finely chopped, plus extra leaves to serve; 2 long green shallots, finely chopped; 250g dried risoni pasta; 500g mixed tomatoes, cut into bite-sized pieces; 1 bunch oregano, leaves finely chopped; 40g pine nut; 100ml extra virgin olive oil; 20.00 ml white wine vinegar; 60g parmesan, finely grated

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P71 Pork and feta koftas with tomato and pesto risoni

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by Helena Moursellas

Dec 06, 2022

Helena Moursellas shares her favourite kofta recipe, made with pork and feta instead of the traditional lamb.

500g pork mince
150g feta, crumbled
1 bunch oregano, finely chopped, plus extra leaves to serve
2 long green shallots, finely chopped
250g dried risoni pasta
500g mixed tomatoes, cut into bite-sized pieces

Oregano pesto

1 bunch oregano, leaves finely chopped
1/4 cup (40g) pine nuts, toasted
100ml extra virgin olive oil
1 tbs white wine vinegar
60g parmesan, finely grated

Method

1.

Combine mince, feta, oregano, shallot and 1 tsp salt flakes in a large bowl. Mix to combine well, then divide into 8 portions and shape onto metal skewers. Place in the fridge for 30 minutes to firm.
2.

Meanwhile, for the pesto, place all ingredients and 1 tsp salt flakes in a small food processor and whiz until finely chopped. Refrigerate until required.
3.

Heat a lightly greased barbecue or chargrill pan to medium-high. Add koftas and cook, turning occasionally, for 8 minutes or until charred and cooked through.
4.

Meanwhile, bring a large saucepan of salted water to the boil over high heat. Cook risoni according to packet instructions. Drain, then toss with oregano pesto and tomatoes.
5.

Serve koftas with tomato and pesto risoni salad alongside.