Harissa-and-Feta Beef Kofta Sandwiches
with Fig-Onion Jam, Roasted Pepper Aioli and Spiced Potato Wedges- Wheat
- Barley
- Milk
- Mustard
- Egg
- Sesame
- Soy
- Walnuts
- Oats
- Rye
- Triticale
- May contain traces of allergens
- Sulphites
- Wheat
- Fish
- Milk
- Mustard
- Egg
- Gluten
- Crustaceans
- Tree nuts
Ingredients: Russet potato • Ground beef • Ciabatta roll (barley, wheat) (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) • Red onion • Roasted red pepper pesto (milk) (roasted red pepper, soybean oil, water, sunflower seeds, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), modified corn starch, salt, sugar, herbs, citric acid, spices, xanthan gum, potassium sorbate) • Mayonnaise (mustard, egg) (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) • Fig spread (sugars (sugar, glucose, dried figs), water, modified corn starch, salt, pectin, citric acid, ascorbic acid, potassium sorbate, sodium benzoate) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Feta cheese (milk) (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) • Red wine vinegar • Parsley • Harissa spice blend (spices, salt, garlic powder, canola oil, silicon dioxide, spice extract).
Ingredients
250 g
Ground Beef
2 unit(s)
Ciabatta Roll
(Contains: Wheat, Barley May be present: Sesame, Soy, Walnuts, Oats, Rye, Triticale)
2 unit(s)
Russet Potato
1 unit(s)
Red Onion
28 g
Spring Mix
7 g
Parsley
¼ cup
Roasted Pepper Pesto
(Contains: Milk May be present: Soy, Sulphites)
4 tbsp
Mayonnaise
(Contains: Mustard, Egg May be present: Soy, Sulphites, Wheat, Fish, Milk, Mustard, Sesame)
2 tbsp
Fig Spread
(May be present: Sesame, Soy, Fish, Egg, Mustard, Wheat, Sulphites, Gluten, Milk, Crustaceans, Tree nuts)
1 tbsp
Red Wine Vinegar
(May be present: Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
7 g
Harissa Spice Blend
Not included in your delivery
1 tbsp
Milk*
(Contains: Milk)
1.5 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 450˚F.
Wash and dry all produce. - Remove any brown spots from potatoes, then cut into 1/2-inch wedges.
- To an unlined baking sheet, add potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt, pepper and half the Harissa Spice Blend. Toss to coat. Roast in the middle of the oven for 22-25 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, rotating sheets halfway through.)
- Meanwhile, halve ciabatta. Using fingers and keeping the crusts intact, pinch to remove 1/4 cup (1/2 cup) pea-sized breadcrumbs from top halves. Transfer crumbs to a large bowl. Add 1 tbsp (2 tbsp) milk. Stir to combine. Set aside to soften.
- On another unlined baking sheet, arrange ciabatta halves cut-side up. Set aside.
- Roughly chop parsley.
- To a medium bowl, add roasted pepper pesto, mayo and half the feta. Season with salt and pepper. Stir to combine. (NOTE: This is your roasted pepper aioli!)
- Heat a small pot over medium-high (use same for 4 servings).
- While the pot heats, peel, then cut onion into 1/4-inch pieces.
- When the pot is hot, add 1/2 tbsp (1 tbsp) oil and onions. Season with salt and pepper.
- Reduce heat to medium, then cook for 3-4 min, stirring often until onions are soft and golden.
- Add fig spread and vinegar. Cook for 2-3 min, stirring often, until sticky and jam-like.
- Meanwhile, heat a large non-stick pan over medium-high.
- While the pan heats, to the bowl with breadcrumb-milk mixture (from step 2), add beef, half the parsley, remaining feta and remaining Harissa Spice Blend. Season with salt and pepper, then combine.
- Form mixture into 2 (4) 5-inch wide patties.
- When hot, add kofta patties to the dry pan. Reduce heat to medium. (NOTE: Don't crowd the pan; cook in 2 batches if needed.) Pan-fry for 3-5 min per side, until golden and cooked through.**
- Once patties are flipped, toast ciabatta in the top of the oven for 3-5 min, until golden. (TIP: Keep an eye on buns so they don't burn.)
- Spread some of the roasted pepper aioli over top halves of ciabatta.
- Spread fig-onion jam over bottom halves of ciabatta.
- Stack patties and spring mix on bottom halves of ciabatta. Close with top halves.
- Divide sandwiches and potato wedges between plates.
- Sprinkle remaining parsley over potatoes.
- Serve remaining roasted pepper aioli alongisde.
