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Pork Patty and Feta 'Gyros'
20-MIN MEAL
Very High Fibre
High Protein
Quick
Pork Patty and Feta 'Gyros'

with Yogurt Sauce and Quick-Pickled Shallots

6 min
Difficulty: 2/3
Mediterranean

Ingredients: Ground pork • Flatbread (enriched wheat flour, water, canola oil, yogurt (milk ingredients, modified corn starch, carrageenan, pectin, active bacterial culture), milk, yeast, buttermilk, sugar, vinegar, salt, wheat gluten, corn flour, guar gum, vegetable monoglycerides, baking powder, soy lecithin, natural flavours, calcium propionate, potassium sorbate, calcium propionate, sodium bicarbonate, sorbic acid, enzymes) (milk, soy, wheat) • Dill pickles (cucumbers, water, vinegar, salt, calcium chloride, sodium benzoate, spices, natural flavors, polysorbate 80, turmeric) • Roma tomatoes • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Shallot • Yogurt sauce (cream, pasteurized milk, milk protein concentrate, yogurt (partly skimmed milk, skim milk powder, bacterial culture), sour cream (milk ingredients, modified corn starch, guar gum, carrageenan, locust bean gum, sodium citrate, bacterial culture), cucumber, garlic, lemon, vinegar, modified cornstarch, water, canola oil, salt, white pepper, herbs, potassium sorbate) (milk) • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Red wine vinegar (wine vinegar, potassium sorbate, sulphites) (sulphites) • Italian breadcrumbs (toasted bread crumbs [enriched flour, (wheat flour, malted barley, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), high fructose corn syrup, corn syrup, partially hydrogenated vegetable oil, water, yeast, salt, sugars (brown sugar, honey, molasses, sugar, dextrose), wheat gluten, whey, soy flour, rye flour, corn flour, oat bran, corn meal, cornstarch, rice flour, potato flour, butter, dough conditioners (mono and diglycerides, sodium and/or calcium stearoyl lactylate, soy lethicin, calcium carbonate, ascorbic acid), yeast nutrients (ammonium sulfate, calcium sulfate, monocalcium phosphate), distilled vinegar, skim milk, buttermilk, citric acid, grain vinegar, datem, potassium iodate, guar gum, calcium phosphate, lactic acid, calcium propionate, potassium sorbate, sesame seeds], salt, imported pecorino romano cheese (sheep’s milk, salt, rennet), spices, natural & artificial flavor, garlic, onion and parsley) (barley, milk, oats, rye, sesame, soy, wheat) • Mediterranean spice blend (dehydrated vegetables (garlic, onion, red bell pepper, tomato), salt, corn starch, spices and herbs, sugar, sumac, citric acid, silicon dioxide, canola oil, lemon oil, spice extract) • Shawarma spice blend (paprika powder, spices, garlic powder, onion powder, black pepper, salt, herbs, canola oil, citric acid, oleoresin paprika, silicon dioxide) (sulphites).

Allergens

Barley
Oats
Rye
Triticale
Sulphites
Wheat
Crustaceans
Peanuts
Tree nuts
Soy
May contain traces of allergens
Milk
Egg
Mustard
Wheat
Sulphites
Gluten
Sesame
Fish

Tags

Very High Fibre
High Protein
Quick
Handhelds
Mediterranean
Ingredients
Ground Pork

Ground Pork

250 g

Flatbread

Flatbread

2 unit(s)

Tomato

Tomato

1 unit(s)

Shallot

Shallot

1 unit(s)

Shawarma Spice Blend

Shawarma Spice Blend

7 g

Mediterranean Spice Blend

Mediterranean Spice Blend

7 g

Yogurt Sauce

Yogurt Sauce

3 tbsp

Dill Pickle, sliced

Dill Pickle, sliced

84 mL

Spring Mix

Spring Mix

56 g

Red Wine Vinegar

Red Wine Vinegar

1 tbsp

Feta Cheese, crumbled

Feta Cheese, crumbled

0.25 cup

Italian Breadcrumbs

Italian Breadcrumbs

2 tbsp

Salt*

Salt*

0.125 tsp

Sugar*

Sugar*

0.5 tsp

Pepper*

Pepper*

0.125 tsp

Oil*

Oil*

1 tbsp

Preparation
1
Prep and pickle shallots

  • Before starting, preheat the oven to 450°F.
  • Wash and dry all produce.
  • Peel, then thinly slice shallot.
  • To a medium microwaveable bowl, add vinegar, 1 tbsp (2 tbsp) water, 1/2 tsp (1 tsp) sugar and a pinch of salt. (NOTE: This is your pickling liquid.)
  • Microwave in 15-sec increments, stirring between each, until sugar dissolves.
  • Add shallots, then stir to combine. Set aside. 

2
Form patties

  • To another medium bowl, add breadcrumbs, Mediterranean Spice Blend, Shawarma Spice Blend and pork. Season with pepper, then combine.
  • Form mixture into 2 (4) 5-inch-wide patties.

3
Bake patties

  • On a parchment-lined baking sheet, arrange patties.
  • Bake in the middle of the oven for 10-12 min, until browned and cooked through.**
  • When patties are done, transfer to a cutting board. Cover to keep warm.

4
Warm flatbreads

  • Stack and wrap flatbreads in foil to create a packet (2 packets for 4 servings).
  • Place in the bottom of the oven for 4-5 min, until warmed through.

5
Finish prep

  • Meanwhile, halve tomato lengthwise, then cut into 1/4-inch half-moons. Season with salt and pepper.
  • Drain pickles, then cut into 1/4-inch matchsticks.
  • To a large bowl, add 1 tbsp (2 tbsp) shallot pickling liquid and 1 tbsp (2 tbsp) oil. (TIP: We love using olive oil in this recipe!)
  • Season with salt and pepper, then whisk to combine.
  • Add spring mix to the dressing. Just before serving, toss to combine.

6
Finish and serve

  • Drain shallots and discard any remaining pickling liquid.
  • Cut pork patties into 1/2-inch strips.
  • Divide flatbreads between plates.
  • Spread yogurt sauce over flatbreads. Stack with pork patty strips, tomato slices, pickled shallots, pickles and some dressed spring mix.
  • Sprinkle feta over top.
  • Serve any remaining spring mix alongside.

Nutrition per serving

820

kcal

Calories

41

g

Fat

13

g

Saturated Fat

69

g

Carbohydrate

9

g

Sugar

6

g

Dietary Fiber

44

g

Protein

115

mg

Cholesterol

1730

mg

Sodium

0.3

g

Trans Fat

950

mg

Potassium

250

mg

Calcium

6.5

mg

Iron

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