Gyro Style Kofta Tacos
with Roasted Garlic Slaw and Chips
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
1 sachet(s)
Roasted Spice and Herb Blend
3 unit(s)
Garlic Clove
10 grams
Breadcrumbs
(Contains Cereals containing gluten)
240 grams
British Beef Mince
64 grams
Mayonnaise
(Contains Egg, Mustard)
12 milliliter(s)
Red Wine Vinegar
(Contains Sulphites)
120 grams
Coleslaw Mix
4.2 unit(s)
Plain Taco Tortillas
(Contains Cereals containing gluten)
1 sachet(s)
Crispy Onions
(Contains Cereals containing gluten)
Not included in your delivery
2 tbsp
Water for the Breadcrumbs
¼ tsp
Salt for the Breadcrumbs
1 tbsp
Tomato Ketchup
2 tbsp
Honey
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, sprinkle over the roasted herb and spice blend, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
Meanwhile, peel and grate one third of the garlic (or use a garlic press).
Pop the remaining garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.
Roast the parcel in the oven until soft, 10-12 mins.
In a large bowl, combine the grated garlic, breadcrumbs, ketchup, salt and water for the breadcrumbs (see pantry amounts), then add the beef mince.
Season with pepper and mix together with your hands. Shape into mini sausage shapes, 4 per person. Flatten to make koftas. IMPORTANT: Wash your hands and equipment after handling raw mince.
Pop the koftas onto a large baking tray. Bake on the middle shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The koftas are cooked when no longer pink in the middle.
Meanwhile, once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.
In a medium bowl, combine the mashed garlic, mayo and red wine vinegar. Stir in the coleslaw mix. Season with salt and pepper.
Just before the koftas and chips are ready, pop the tortillas (2 per person) onto a baking tray and into the oven to warm through, 1-2 mins.
Share the tacos between your plates. Spoon the roasted garlic mayo slaw down the centre of each taco. Scatter over a few of the chips. Top with the koftas.
Drizzle the honey (see pantry for amount) onto the koftas and finish by scattering over the crispy onions.
Serve the remaining chips alongside.
Enjoy!
