Lamb Kofta Pittas
with Sweet Potato Wedges
These delicious Lamb Kofta Pittas & Sweet Potato Chips are bursting full of flavours and make the perfect dinner night option, from HelloFresh.
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
200
Lamb Mince
1
Ground Cumin
½
Ground Coriander
1
Sweet Potato
1
Bell Pepper
75
Low Fat Natural Yoghurt
(Contains Milk)
½
Mint
1
Baby Gem Lettuce
Wholemeal Pita
1
Fresh Chilli Jam
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C. Divide the lamb between two mixing bowls. Season both with a good pinch of salt and pepper. WTWIST IT UP: Add the cumin and coriander to one of the bowls and mix in. Divide each bowl of mince into 2 equal sized balls per person, squishing together well with your hands, then flatten into small patty shapes. Cover with foil and set aside (but remember which is which!) iIMPORTANT: Remember to wash your hands and equipment after handling raw meat!
Chop the sweet potato in half, then into wedges the size of your index finger. Put on a large lined baking tray, drizzle with oil and season with salt and pepper. Toss together then spread out and roast on the top shelf of your oven until golden and crispy, 25-30 mins, turning halfway through cooking.
Halve, then remove the core from the pepper and thinly slice. Halfway through the sweet potato cooking time, push the potato to one half of the tray and lay the pepper on the empty half. (If your tray isn't big enough, put the pepper on a second tray. Everything should be spread out in one layer!) Drizzle with oil and season with salt and pepper. Return to the oven for the remainder of the time.
Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. When hot, add the koftas and fry, turning occasionally, until browned all over and cooked through, 12-15 mins, adjusting the heat if necessary. TIP: Make sure you keep the spiced koftas separate from the plain so you know which is which!
Pop the yoghurt into a small bowl. Strip the mint leaves from their stalks and roughly chop (discard the stalks). Stir the mint into the yoghurt and season with salt and pepper. Trim the lettuce then finely slice. Pop the pittas onto another baking tray on the middle oven shelf to warm through for a few minutes before serving.
Halve the pittas widthways and open them up like a pocket (see photo). How you assemble your pittas is up to you! We recommend for the adults plenty of lettuce, minty yoghurt, roasted pepper and the spiced koftas, finished with a drizzle of chilli jam. Kids may prefer their plain koftas with just a few toppings. Don't forget the wedges! Enjoy!
