Ingredients
FOR THE MEATBALLS
8 cardamom pods
2 tsp coriander seeds
4 large garlic cloves, crushed
200g pork mince
300g lean minced beef
½ tsp turmeric
good pinch chilli powder (or to taste)
1 egg, beaten
150g cream cheese
groundnut oil, for frying
200g baby plum tomatoes, cut in half lengthways
4 shallots, very finely sliced
2 tbsp flaked almonds
FOR THE SALAD
150g mixed salad leaves
2 tbsp each finely chopped mint leaves, chopped chives, finely chopped flat-leaf parsley and finely chopped oregano
1 tsp white wine vinegar
1 tsp English mustard
3-4 tbsp olive oil
Method
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Remove the seeds from the cardamom pods. Grind them to a fine powder with the coriander seeds with a pestle and mortar. Finely chop the garlic, sprinkle over some coarse sea salt and mix to a fine paste with the side of a knife. Put the minced meat, garlic paste, freshly ground spices, turmeric and chilli powder, and the beaten egg in a bowl and mix until well combined.
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Using wet hands, shape the mixture into 12 ping-pong ball sized meatballs. Lightly oil a chopping board, gently flatten each meatball into a disc and place 1 tsp of cream cheese in the centre of each. Carefully bring up the meat to enclose the cheese, pinching to seal, then roll carefully to reshape into meatballs.
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Heat a large frying pan and add 2 tbsp oil. Fry the meatballs for 10-12 mins, turning frequently until cooked. Remove from the pan and keep warm. Increase the heat and fry the tomatoes, cut-side down, for 2-3 mins. Remove with a slotted spoon. Wipe the pan, add a little more oil and fry the shallots. Remove and set aside.
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Meanwhile, toss the salad leaves and herbs together in a bowl. Whisk the vinegar, mustard and oil together, season and drizzle over the salad. Toss gently to coat.
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To serve, heap salad onto plates and put the meatballs and tomatoes on the side. Garnish with the almonds and shallots.
