Share-Style Greek Lamb Kofta Plate
with Herby Wedges, Cucumber Salsa & Fetta
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
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
Not included in your delivery
1 drizzle
olive oil
¼ cup
white wine vinegar
1 piece
egg
(Contains: Eggs;)
Utensils
Cooking Steps
• 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!
