Alheira balls with yoghurt sauce

INGREDIENTS:

– 2 ALHEIRAS
– 1 bunch fresh coriander
– 2 cloves garlic
– olive oil
– 2 limes
– 50 ml white Port
– 250 ml natural yoghurt
– 6 mint leaves
– salt
– black pepper.

PREPARATION:

Remove the skin from the ALHEIRAS. Heat the olive oil in a fryingpan and fry the alheira with the garlic, season to taste and finish with fresh coriander and lime juice. Set aside and leave to cool. Make quenelles or balls from this mixture and roll in flour. Place the quenelles on a baking tray and drizzle with olive oil. Bake at 200 ºC for 8 minutes. Serve with the yoghurt sauce.

Yoghurt sauce
In a small bowl, mix the yoghurt, chopped mint, Port and lemon juice. Season with salt and pepper.