Lamb Kofta Pittas Q3
with Sweet Potato Chips
- Milk
- May contain traces of allergens
- Celery
Ingredients
300 grams
Lamb Mince
2 tsp
Ground Cumin
1 pot(s)
Ground Coriander
1 unit(s)
Sweet Potato
2 unit(s)
Bell Pepper
150 grams
Greek Style Natural Yoghurt
(Contains: Milk)
1 unit(s)
Cucumber
(May contain traces of: Celery)
1 bunch(es)
Mint
1 unit(s)
Baby Gem Lettuce
(May contain traces of: Celery)
grams
Wholemeal Pita
1 pot(s)
Fresh Chilli Jam
Instructions
Preheat your oven to 220 degrees. Divide the lamb between two bowls. Season both with a good pinch of salt and pepper. Add the cumin and coriander to one of the bowls and mix in. Divide each bowl of mince into 4 equal sized balls (so you have 8 overall), squishing together well with your hands, then flatten into small patty shapes. Cover and set aside (but remember which is which!) Remember to wash your hands.
Chop the sweet potato in half, then into wedges the size of your index finger. Put on a large 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.
Meanwhile, halve the peppers, remove the core and seeds and slice into thin strips. Halfway through the sweet potato cooking time, push the potatoes to one half of the tray and lay the peppers on the empty half. (If your tray isn't big enough, put the peppers 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!
Meanwhile, pop the yoghurt into a bowl. Quarter the cucumber lengthways and chop into small cubes. Strip the mint leaves from their stalks and roughly chop (discard the stalks). Stir the cucumber and mint into the yoghurt and season with salt and pepper. Trim the lettuce then finely slice. Pop the pittas onto the middle oven shelf to warm through 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, tzatziki, roasted peppers 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 chips!
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