Kofte make for an easy midweek meal, and if you prep the mix ahead of time, dinner can be ready in just 15 mins – we use potato in the mix to make the meat go further. Whipped feta makes a nice change to hummus or tzatziki, but all taste great.
Method
Based on 4 servings, adjust as needed.
Step 1
To make the salad, put the bulgur wheat or couscous in a heatproof bowl and pour over 300ml just-boiled water (if cooking for 4). Cover with a plate and set aside until softened.
Step 2
Heat the air-fryer to 190°C. Put the pork mince in a large bowl and add the grated potato, onion and garlic, cumin seeds, smoked paprika, chilli, parsley and some salt and pepper. Mix well to combine, then divide into eight evenly-sized balls.
Step 3
Firmly squeeze each meatball into a sausage shape, don’t worry if they aren’t perfectly regular. Put in the air-fryer basket, spray with oil and cook for 15-18 mins, turning halfway until browned and completely cooked through.
Step 4
To make the salad dressing, stir the olive oil and the juice from two of the lemon wedges into the cooked bulgur wheat along with some salt and pepper. Mix in the cucumber, tomatoes and herbs, and divide between serving plates. Top with the kofte and serve with a spoonful of whipped feta or hummus or tzatziki and the remaining lemon wedges.