Pork Kofta with Yellow Rice and Apple Slaw

Steps

1. oven to 220°C. Line an oven tray with baking paper. Preheat BBQ hot plate to high (if using).
2. Heat a drizzle of oil in a medium pot on medium heat. Cook onion and rice spice mix for 3–4 minutes, until starting to soften.
3. Add rice, water and a pinch of salt to pot with onion and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
4. Combine all pork kofta ingredients (except skewers) in a large bowl and mix well. Season with pepper. Use a ¼ cup measure to scoop out pork kofta mixture and form into log shapes, 3–4cm wide. Thread a skewer through the middle of each kofta, place on prepared tray and drizzle with oil.
5. Cook kofta (on highest rack) for about 10 minutes. Turn oven to high grill and grill for a further 2–3 minutes, until golden brown and cooked through. While rice and pork kofta cook, prepare apple slaw. Thinly slice cabbage; grate carrot; slice apple and cucumber into thin matchsticks.
6. Add veggies to a large bowl and toss with mayonnaise and first measure of yoghurt until combined. Season to taste with salt and pepper and set aside. Finely chop second measure of mint and mix in a small bowl with second measure of yoghurt. Season to taste with salt and pepper and set aside.
7. Spoon ¾ cup yellowrice per person onto each plate and top with pork kofta. Drizzle with mint yoghurt and serve apple slaw on the side. Garnish with toasted sliced almonds.