• Preheat oven to 240°C/220°C fan-forced. 
• Cut potato into wedges.
• Place wedges on lined oven tray. Drizzle with 
olive oil, sprinkle over dried oregano, season 
with salt and toss to coat.
• Bake until tender, 20-25 minutes. 

TIP: If your oven tray is crowded, divide between 
two trays. 

• Meanwhile, roughly chop cucumber and 
tomato. 
• Thinly slice red onion (see ingredients).
• In a small bowl, combine the white wine
vinegar and a good pinch of sugar and salt.
• Scrunch sliced onion in your hands, then add 
it to pickling liquid. Add enough water to just 
cover onion. Set aside.

• In a large bowl, combine beef mince, fine 
breadcrumbs, the egg and paprika spice blend.
• 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). 

• In a medium bowl, combine cucumber, tomato
and a drizzle of white wine vinegar and olive 
oil. Season with salt and pepper to taste.
• Microwave mini flourtortillas on a 
microwave-safe plate in 10 second bursts, 
until warmed through. 

• Drain pickled onions.
• Bring everything to the table.
• Build your own plate with Greek beef koftas, 
wraps, herby wedges, cucumber salsa, pickled 
onions, mint, fetta cubes and dill & parsley
mayonnaise to serve. Enjoy!
If you’ve added microwavable basmati rice:
Microwave rice until steaming, 2-3 minutes to serve.