• Preheat oven to 240°C/220°C fan-forced. 
• Cut potato into wedges.
• Place 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.   
Little cooks: Take the lead by sprinkling over the herbs 
and tossing the wedges.

• 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).  
Little cooks: Join the fun by helping combine the 
ingredients and shaping the mixture into koftas!

• 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 to taste with salt and pepper.
• Microwave mini flour tortillas on a microwave-safe 
plate in 10 second bursts until warmed through. 
Little cooks: Take charge by combining the ingredients 
for the salsa!

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