Easy Greek-Style Double Koftas & Shoestring Fries
with Cucumber Salad & Garlic Yoghurt
These beef koftas are everything you want and more - juicy, tender and flavourful, with fragrant oregano mixed in. Pair them with golden shoestring fries and a crisp salad for the perfect simple accompaniments, then all you need is a tangy yoghurt sauce to dip it all in!
Extra notes: Reshoot ticket submitted
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2
potato
2 packet
beef mince
1 packet
fine breadcrumbs
(Contains Gluten; May be present Peanut, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 sachet
Garlic & Herb Seasoning
1 sachet
dried oregano
1 packet
Balsamic Glaze
(Contains Sulphites; )
1
cucumber
1
tomato
½
lemon
1 packet
mint
1 packet
Mixed Salad Leaves
1 packet
Greek-Style Yoghurt
(Contains Milk; )
1 packet
Garlic Dip
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
Not included in your delivery
olive oil
1
egg
(Contains Egg; )
1 tsp
honey
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato into 0.5cm sticks. • Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20 minutes.
TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, in a large bowl, combine beef mince, fine breadcrumbs, garlic & herb seasoning, dried oregano and egg. • Using damp hands, roll beef mixture into koftas about 8cm long and 2.5cm thick (3 per person). • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook koftas, turning regularly, until browned and cooked through, 10-12 minutes (cook in batches if your pan is getting crowded). • Remove pan from heat, add balsamic glaze and honey, and turn to coat.
• While the koftas are cooking, slice cucumber into half-moons. Cut tomato into thin wedges. Slice lemon into wedges. Pick mint leaves. • In a medium bowl, combine mixed salad leaves, tomato, cucumber, a generous squeeze of lemon juice and a drizzle of olive oil. Season to taste. • In a small bowl, combine Greek-style yoghurt and garlic dip.
• Divide Greek-style koftas, shoestring fries and cucumber salad between plates. • Serve with garlic yoghurt and sprinkle over mint leaves. Enjoy!