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Harissa Pork Koftas on Greek Flatbreads

Harissa Pork Koftas on Greek Flatbreads

with Sweet Potato Fries

Street Food
Read more

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Allergens:Cereals containing glutenMilk

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 conflict 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.

Preparation Time45 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

240 grams

Pork Mince

1 sachet

Harissa Paste

10 grams

Panko Breadcrumbs

(ContainsCereals containing gluten)

1 unit(s)

Green Pepper

250 grams

Sweet Potato Fries

1 unit(s)

Lemon

1 bunch(es)

Mint

50 grams

Feta Cheese

(ContainsMilk)

½ unit(s)

Red Chilli

125 grams

Premium Tomatoes

75 grams

Greek Style Yoghurt

(ContainsMilk)

2 unit(s)

Greek Style Flatbreads

(ContainsCereals containing gluten)

50 grams

Premium Baby Leaf Mix

Not included in your delivery

1 tbsp

Olive Oil for the Dressing

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3582 kJ
Energy (kcal)856 kcal
Fat44.0 g
of which saturates15.0 g
Carbohydrate75 g
of which sugars14.0 g
Protein41 g
Salt1.93 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Bowl
Plate
Knife
Cutting board
Baking Tray
Zester
Small Bowl
Large Bowl
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 200°C. Put the pork mince into a bowl along with the harissa paste and panko breadcrumbs. Season with salt and pepper. Use your hands to thoroughly mix then divide into 4 mini sausage shapes per person. Pop onto a plate and set aside. IMPORTANT: Remember to wash your hands and equipment after handling raw mince.

2

Halve the pepper and discard the core and seeds. Slice into thin strips. Pop the pepper onto a baking tray, drizzle with oil and season with salt and pepper. Toss to coat then spread out in a single layer. Place the koftas on top of the peppers. Roast on the middle shelf of your oven until the koftas are browned and cooked through, 17-20 mins. IMPORTANT: The koftas are cooked when no longer pink in the middle.

3

Pop the sweet potato fries onto another baking tray, drizzle with oil and season with salt and pepper. Toss to coat, spread out in a single layer and roast on the top shelf of your oven until golden, 20-25 mins, turning halfway.

4

Zest and halve the lemon. Pick the mint leaves from their stalks and roughly chop (discard the stalks). Crumble the feta. Halve the chilli lengthways, deseed then finely chop. Halve the premium tomatoes. Pop half of the lemon zest and half of the mint into a small bowl, add the yoghurt, season with salt and pepper and stir to combine.

5

Pop the flatbreads (1 per person) into the oven 3-4 mins before the koftas and fries are ready. Squeeze half of the lemon juice into a large bowl then add the oil (see ingredients for amount). Mix in half of the tomatoes and chilli, season with salt and pepper and set aside.

6

Add the baby leaf mix to the tomatoes and toss to combine. To serve, pile the toppings on the flatbreads; salad, tomatoes, koftas, peppers and feta. Drizzle with the yoghurt and finish with a sprinkle of the remaining mint, lemon zest, and chilli. Serve with the fries alongside. Enjoy!