Recipe: Pork Koftas with Cos Salad and Fennel Yoghurt

This light, breezy meal is easy to throw together on a warm summer’s evening. 

Recipe: Michael Van de Elzen

This recipe is so versatile, I often find myself returning to it during the madness around summer. It can be a lovely, light dinner on a warm evening that is quick to throw together; you can double or triple the batch of koftas and have some for lunch the next day with some hummus and salad in a wrap; or you can leave the salad out and serve the koftas on toothpicks with the yogurt as a dip for an easy canapé.

Pork Koftas

Serves: 6
Prep time: 30 minutes
Cooking time: 5 minutes


300gm pork mince
¼ cup coriander roots, chopped
¼ cup mint leaves, chopped
½ white onion, finely diced
4 cloves garlic, crushed
2 tsp olive oil
pinch salt and crack of pepper
Cos Salad (recipe below)
Fennel Yoghurt (recipe below)


Combine all the ingredients together in a bowl and mix well with a spoon. Roll into golf sized balls, and refrigerate for 30 minutes to set. Heat a frypan or BBQ and lightly oil the balls before frying till firm and cooked.

To serve, spoon a good amount of Fennel Yoghurt onto a plate, followed by a stack of Cos Salad. Place the koftas on the salad and drizzle with olive oil.

Cos Salad

10 baby cos leaves
1 lemon, peeled and sliced thin
2 small cucumbers, sliced thin
½ cup coriander leaves
½ cup mint leaves


Toss together.

Fennel Yoghurt

Combine 1 cup yogurt, 4 tbsp olive oil, 2 tbsp finely chopped fennel. Add a pinch of salt and a crack of fresh pepper.

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