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.
450 grams
Potatoes
2 sachet(s)
Roasted Spice and Herb Blend
4 unit(s)
Garlic Clove
1 unit(s)
Lemon
10 grams
Breadcrumbs
(Contains Cereals containing gluten)
360 grams
British Pork Mince
1 unit(s)
Red Onion
1 unit(s)
Cucumber
(May contain Celery)
75 grams
Greek Style Natural Yoghurt
(Contains Milk)
125 grams
Baby Plum Tomatoes
50 grams
Greek Style Salad Cheese
(Contains Milk)
30 grams
Hot Sauce
100 grams
Houmous
(Contains Sesame)
¼ tsp
Salt for the Breadcrumbs
1 tbsp
Water for the Breadcrumbs
1 tbsp
Olive Oil for the Dressing
1 tsp
Sugar for the Dressing
1 tsp
Sugar for the Pickle
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, season with salt and pepper, sprinkle over half of the roasted herb and spice blend 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.
In the meantime, keep half of the garlic unpeeled and peel and grate the remaining garlic (or use a garlic press). Zest and half the lemon.
Pop the unpeeled garlic into a small piece of foil with a drizzle of oil and scrunch to enclose it. Roast the parcel until soft, 10-12 mins.
In a large bowl, combine the grated garlic, the remaining roasted herb and spice blend, breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), half of the lemon zest then add the pork 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. When the oven is hot, bake on the top shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The koftas are cooked when no longer pink in the middle.
While everything cooks, halve, peel and thinly slice the onion. Add the onion to a large bowl, sprinkle over the sugar (see pantry for amount) and squeeze over half of the lemon juice. Set aside to pickle.
Trim the cucumber, then halve lengthways. Thinly slice widthways.
Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.
Add the cucumber and garlic in a bowl with the Greek style yogurt, a squeeze of the remaining lemon and a pinch of lemon zest.
Season with salt and pepper and set aside.
Halve the baby plum tomatoes and add them to the bowl with the onion.
Crumble in the Greek style salad cheese and olive oil and sugar for the dressing (see pantry for both amounts).
Transfer your koftes to your serving plate with a drizzle of hot sauce. Serve your spiced chips alongside.
Dollop your houmous and tzatziki into small bowls, drizzle each with olive oil. Serve your Greek style salad alongside in a separate bowl.
Enjoy!