Thursday, May 24, 2012

Feta Stuffed Pork Koftas

It's sunny outside which means we're all going to lose the run of ourselves and barbeque anything that stands still long enough.  It doesn't matter if it is meant to be cooked long and slow, "sure 20 minutes over flaming coals will do just grand..."

These lovely Pork Koftas cook equally well inside on a frying pan or outside on your barbeque.  Just make sure you make them in advance and let them chill in the fridge for at least an hour to let them firm up, otherwise they'll fall apart as soon as they hit the heat.  They're stuffed with feta so you get a lovely surprise when you cut into them, and all the herbs make them really fragrant and delicious.

Feta Stuffed Pork Koftas (makes 4)

300g Minced Pork
1 tbsp Flat Parsley, chopped
1 tbsp Chives, chopped
1 tsp each dried Oregano, Thyme, Rosemary, Marjoram
1 clove Garlic, minced
Salt & Pepper
100g Feta, cut into 4 long sticks

Mix the minced pork & all the seasonings together into a bowl.  Divide the mixture into 4.

Form each ball of minced pork into an oblong shape.  Place the feta into the middle and wrap the minced pork around the cheese, pressing firmly to make sure there's no air bubbles (this will make them fall apart once you start to cook them).

Chill in the fridge for at least an hour before cooking in a frying pan or on a barbeque for about 10 minutes, turning frequently.

Serve with lots of salad - a big Greek Salad would be really appropriate (and a great way to use up the rest of the feta which usually comes in 200g packs!)


  1. Oh they sound good. Perfect for this weather!

  2. I make lofts a lot. Never thought of stuffing them with feta though. Fab idea, which I shall henceforth steal. Thanks!