Ingredients

Method

• 6 pork bangers
• 2 T chopped parsley
• 1 clove crushed garlic
• 1 chopped green chilli
• 2 t ground cumin
• Olive oil
• ½ onion, chopped
• 2 cloves crushed garlic
• 8 tomatoes
• 2 T passata

Method

Ingredients

Remove the mince from pork bangers and combine with chopped parsley, clove crushed garlic, chopped green chilli, ground cumin and 2 T olive oil.

Roll into bitesized balls.

To a pan over a medium, add 2 T olive oil and fry the koftas in batches until golden and cooked. Meanwhile, heat chopped onion and cloves crushed garlic with 2 T olive oil in a saucepan.

Add tomatoes, halved and seeded, and passata* and simmer for 20 minutes. Blend roughly and serve as a relish over the koftas.

*Read how to make passata