Prep time: 15 mins

Cooking time:  20 mins

Serving: 4


*Modify for low Fodmap:

  • Remove onion 
  • Remove garlic 
  • Use 1 corn instead of 2 
  • Use 1/2 corn cob kernals instead of 1 whole 
  • Use 2/3 avocado instead of 1 whole

You will need:

  • 2tbsp Cobram Estate Extra Virgin Olive Oil (plus extra to drizzle)
  • 1 large brown onion (finely diced)
  • 4 garlic cloves (finely grated) 
  • 2 fresh corn cobs 
  • 2tbsp of ground cumin 
  • 600g Otway Pork Mince 
  • 3/4 cup Coles Gluten Free Bread   (breadcrumbs) 
  • 2 large eggs (lightly whisked) 
  • 1tsp chilli flakes 


  • 1 red capsicum  
  • 3 long red chillies 
  • 3 garlic cloves 
  • 4 tbsp Ardmona Crushed Tomatoes
  • 1tsp toasted caraway seeds 
  • 1tsp sea salt 
  • 1 cup Coles White Quinoa (cooked according to packet instructions)
  • 1 corn cob (kernals removed)
  • 1/2 lemon (juice only)
  • 1/4tsp chilli flakes 

Step 1

Preheat an oven to 200C. For the Harissa, place 1 red capsicum, 3 long red chillies and 3 garlic cloves on a Circulon oven tray and drizzle with oil. Roast for 30-35 minutes or until slightly blackened and charred.


Step 2

Meanwhile begin making the Koftas. Place a large frying pan over a high heat and when hot pour in 2 tbsp of olive oil, add 1 brown onion, finely diced and 4 cloves of garlic, finely grated and cook for 2-3 minutes or until softened.


Step 3

Shred the kernels from the 2 corn cobs and add to the onions, stirring to combine. Then add 2 tsp cumin and 1/2 tsp of paprika and cook for a further minute or until fragrant. Take off the heat and allow to cool slightly.


Step 4

Place pork mince, breadcrumbs, 2 egg, 1 tsp chilli flakes and coriander, into a large bowl. Add the corn mixture, season with sea salt and pepper and mix until well combined.


Step 5

Divide your Kofta mixture into twelve even portions, moisten your hands with water and shape each portion into an oval Kofta. Heat a large frying pan over a high heat, drizzle with oil, add Kofta’s and cook for 3-4 minutes on each side or until cooked through.


Step 6 

To finish the Harissa, place charred capsicum into a bowl and cover with some cling film, leaving for a minute or two of the capsicum to sweat. This will help the skin to easily peel away. Peel skin from capsicum, chilli and garlic, roughly cutting flesh before placing into a food processor and processing until almost smooth.


Step 7

For the quinoa salad, place a large frying pan over a high heat, drizzle with a little olive oil, add 1 corn cob (kernels removed) and cook for 3-4 minutes or until golden. Add 1 cup of Coles white quinoa and cook for 1-2 minutes or until nicely toasted. For avocado, place 1 avocado (peeled and finely diced), juice of 1/2 a lemon, 1/4 tsp of chilli flakes and a drizzle of Cobram Extra Virgin Olive Oil into a bowl and gently toss to combine. 


Step 8

To serve, spread a generous spoonful of Harissa onto a serving plate, place a spoonful of quinoa just to the side and arrange 3 Koftas per serve on top. Finish with spoonfuls of avocado and enjoy!