• Preheat oven to 240°C/220°C fan-forced. 
• Cut sweet 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. 

Little cooks: Don your goggles and have a go at 
peeling the onion’s outer layer! 

• 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 21/2cm thick (3 per person). 

Little cooks: Join the fun by helping combine the 
ingredients and shaping the mixture into koftas! Make 
sure to wash your hands well afterwards. 

• 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 flourtortillas on a 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 sweet potato wedges, cucumber salsa, 
pickled onions, mint, fetta cubes and dill & parsley
mayonnaise. Enjoy! 

If you've added microwavable basmati rice: Warm in 
the microwave until heated through to serve.