Lamb Koftas
with Warm Roasted Pepper and Feta Dip
These DIY lamb koftas are paired with golden potatoes and a creamy feta and roasted red pepper cheese dip that'll make you swoon with delight!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Ground Lamb
1 tbsp
Turkish Spice Blend
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
43 g
Cream Cheese
(Contains: Milk)
56 g
Baby Spinach
170 mL
Roasted Peppers
460 g
Russet Potato
1 tbsp
White Wine Vinegar
(Contains: Sulphites)
1 tbsp
Smoked Paprika-Garlic Blend
Not included in your delivery
2.5 tbsp
Oil*
0.38 tsp
Salt*
¼ tsp
Pepper*
¼ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut potatoes into 1/2-inch pieces. Add potatoes and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with Smoked Paprika-Garlic Blend and pepper, then toss to coat. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the middle and top of the oven, rotating sheets halfway through.)
While potatoes roast, drain roasted peppers, reserving liquid in a small bowl. Roughly chop peppers. Add vinegar, 1/4 tsp sugar and 1 1/2 tbsp oil (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, to taste, then whisk to combine.
Heat a large non-stick pan over medium heat. While the pan heats, add lamb, Turkish Spice Blend and panko to a medium bowl. Season with pepper and 1/4 tsp salt (dbl for 4 ppl), then combine. Form mixture into 6 equal-sized, 1/2-inch-thick oval patties (12 for 4 ppl). When hot, add patties to the dry pan. Pan-fry until golden-brown and cooked through, 5-6 min per side.** (NOTE: Don't overcrowd the pan; cook patties in 2 batches if needed!)
While koftas cook, heat a small pot over medium heat. Add cream cheese, feta, half the peppers and 2 tbsp reserved pepper liquid (dbl for 4 ppl). Warm, stirring often, until cream cheese melts and mixture thickens slightly, 3-4 min. Season with salt and pepper, to taste. (TIP: Mash mixture with a fork on the side of the pot for a smoother consistency, if desired.) Remove the pot from heat.
While dip warms, add remaining peppers and spinach to the bowl with vinaigrette. Toss to combine.
Divide potatoes, koftas and salad between plates. Serve feta dip alongside for dipping.
