Jamie Oliver Pork Kofta

If you’re looking for a dinner that’s both hearty and refreshingly different, Jamie Oliver Pork Kofta hits the sweet spot. These juicy pork koftas are bursting with the warm spices of cumin and paprika, made even more special by the addition of sweet dried apricots and creamy mint yogurt dip. I was drawn to this recipe for a weeknight treat and was surprised at how quickly it came together—and how fast it disappeared from our plates! (inspired by Jamie Oliver)

Ingredients Needed

Koftas Ingredients:

• 1 small red onion, thinly sliced
• 2 tablespoons red wine vinegar
• 1 teaspoon sea salt
• 1 can (400g) white beans (cannellini or butterbean), drained
• 80g dried apricots, finely chopped
• 500g lean pork mince
• 1 teaspoon ground cumin
• 1 teaspoon paprika

Mint Yogurt Dip:

• 200g Greek yogurt
• 1 tablespoon olive oil
• A handful of fresh mint leaves, chopped
• Salt and pepper, to taste

For Serving:

• 4 pitta breads
• 1 iceberg lettuce, leaves separated and chopped

How To Make Jamie Oliver Pork Kofta

Pickle the Onion:
Start by pickling your onion for a bright, tangy crunch. In a small bowl, toss the thinly sliced red onion with red wine vinegar and sea salt. Use your hands to gently massage everything together—this helps soften the onions and infuse them with flavor. Let them sit while you prep the rest.

Prepare the Bean Base:
Drain your white beans and pop them into a large mixing bowl. Use a fork to mash them up until they’re mostly smooth—this helps bind everything together. Stir in the finely chopped dried apricots for a sweet surprise in every bite.

Mix and Shape the Koftas:
Add the lean pork mince to the mashed beans, along with ground cumin and paprika. Using your hands (yes, it’s messy but worth it!), combine everything until evenly mixed. Form the mixture into 12 small koftas—I went with oblong shapes for that classic kofta look.

Cook the Koftas:
Heat a large frying pan over medium heat with a splash of oil. Once hot, add the koftas and cook for around 10 minutes, turning often until golden brown and fully cooked through.

Whip Up the Dip:
In a small bowl, stir together the Greek yogurt, olive oil, and chopped mint. Season with salt and pepper. The freshness of the mint really makes this dip sing!

Warm the Pittas:
Warm your pitta breads in a toaster or on a hot griddle pan until they’re just slightly crispy on the outside.

Serve It Up:
Pile everything onto a big platter—the warm koftas, crispy pitta breads, tangy pickled onions, crunchy chopped lettuce, and that luscious mint yogurt dip. It’s a DIY feast!

Why I Love This Recipe

I made this on a Monday night when we needed a lift—and wow, it did the trick! The flavors are so well balanced, and I love that it’s healthy without feeling like a “diet” meal. It’s now part of our regular rotation, especially when I want something fuss-free but still feel-good. The apricots really make it pop!

Recipe Tips

• Smooth is Key: Mash the beans thoroughly for a better texture and to help bind the koftas.
• Customize the Sweetness: No apricots? Try raisins or chopped dates.
• Spice It Up: Add a pinch of chili flakes if you like heat.
• Use Fresh Mint: Don’t skip the fresh herbs in the dip—it really lifts the dish.
• Make Ahead: Shape the koftas in advance and refrigerate until ready to cook.

How To Store This Jamie Oliver Pork Kofta

At Room Temperature:

Best enjoyed fresh, but can sit out for up to 2 hours safely.

In the Fridge:

Let leftovers cool completely, then store in an airtight container for up to 4 days.

In the Freezer:

Wrap cooked koftas tightly in foil and freeze for up to 2 months. Thaw overnight in the fridge.

Reheating:

• Oven: 350°F (175°C) for 15-20 minutes covered with foil.
• Microwave: 2-3 minutes on high, stirring halfway.
• Air Fryer: 350°F for 5-10 minutes, checking halfway.

Nutrition Facts (per serving)

• Calories: 199
• Carbs: 6g
• Protein: 18g
• Fat: 11g
• Sugar: 1g
• Fibre: 1g
• Sodium: 300mg

Let’s Answer a Few Questions!

Can I use a different type of meat for the koftas?
Totally! Try lamb, beef, or turkey—just keep the spice mix the same.

What can I use instead of dried apricots?
Great question! Raisins, dried cranberries, or even chopped dates work beautifully.

How do I make sure the koftas are cooked through?
They should be golden all over and not pink inside. A meat thermometer should read 160°F (71°C).

Can I prep these ahead of time?
Yes! Shape the koftas up to a day ahead and chill until ready to cook.

Try More Recipes:

• Jamie Oliver Parsnip Puree
• Jamie Oliver Salmon Quiche
• Jamie Oliver Mushroom Omelette