Calling all Mediterranean lovers to the dinner table! This Greek-style delight takes oregano wedges, paprika lamb koftas and an easy salsa, wraps them all up nicely in warmed wraps and you've got yourself a flavourful meal in every bite. You don't even need cutlery!
We’ve replaced the tomato in this recipe with red radish due to local ingredient availability, as a result of the recent heavy rainfall. It’ll be just as delicious, just follow your recipe card!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
2
Potato
1
Red Onion
1 sachet
Paprika Spice Blend
(May be present: Soy, Wheat, Gluten.)
2
Red Radish
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs;)
1 packet
Fetta Cubes
(Contains: Milk;)
1 packet
Fine Breadcrumbs
1 sachet
Dried Oregano
1
Cucumber
1 packet
Mint
250 g
Lamb Mince
1 drizzle
olive oil
¼ cup
white wine vinegar
1 piece
egg
(Contains: Eggs;)
• Preheat oven to 240°C/220°C fan-forced. Cut potato into wedges. • Place on lined oven tray. Drizzle with olive oil, sprinkle over dried oregano, season with salt and toss to coat. • Bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, roughly chop cucumber and tomato. Thinly slice red onion (see ingredients). • In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt. • Scrunch sliced onion in your hands, then add it to pickling liquid. Add enough water to just cover onion. Set aside.
• In a large bowl, combine lamb mince, fine breadcrumbs, the egg and paprika spice blend. • Using damp hands, roll lamb mixture into koftas about 8cm long and 2.5cm thick (3 per person).
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook koftas, turning regularly, until browned and cooked through, 10-12 minutes (cook in batches if your pan is getting crowded).
• In a medium bowl, combine cucumber, tomato, a drizzle of white wine vinegar and olive oil. Season to taste. • Microwave mini flour tortillas on a microwave-safe plate in 10 second bursts until warmed through.
• Drain pickled onions. • Bring everything to the table. • Build your own plate with Greek lamb koftas, wraps, wedges, cucumber salsa, pickled onions, mint, fetta cubes and dill & parsley mayonnaise. Enjoy!