Mexican pork koftas

• minced pork↗500g g
• fresh white breadcrumbs↗50g g
• hot chilli powder↗0.25 - 0.5 tsp tsp

  to taste

• fine sea salt↗½ tsp tsp
• lime↗finely grated zest 1

  finely grated zest

• spring onions↗4

  finely sliced

• ground turmeric↗1 tsp tsp
• ground cumin↗1 tsp tsp
• ground coriander↗1 tsp tsp
• finely chopped coriander3 tbsp tbsp
• sunflower oil↗

  for greasing

• ripe but firm avocados↗2
• garlic cloves↗2

  crushed

• red chilli↗1

  deseeded and finely chopped

• lime↗juice 1

  juice

• small pack coriander

  chopped

Step-by-step instructions

1. 1

   Put the pork, breadcrumbs, chilli powder, salt, lime zest, spring onions, turmeric, cumin and ground and chopped coriander in a food processor and season well with ground black pepper. Blitz until the mixture is evenly combined and forms a very thick paste. Form the mince into 32 small ovals and place on a baking tray lined with baking parchment. Can be covered with cling film at this stage and kept in the fridge for up to 8 hrs before baking.

2. 2

   Heat oven to 220C/200C fan/gas 7. Bake the koftas for 10 mins or until lightly browned and cooked through. To make the guacamole, cut the avocados in half and remove the stones. Scoop the flesh into a bowl and add the garlic, chilli, lime juice and coriander. Mash well with a fork and season, then serve with the hot koftas.