Ingredients
- 600 glamb boerewors / sausages, casing removed
- 1 Tbspolive oil
- 8 mediumflour wraps
- 1 cup / 250 gGreek-style yoghurt
- 2 TbspStaffords Mint Sauce
- 1Mediterranean cucumber, sliced into ribbons
- 100 gfeta, crumbled
- To tastesalt and pepper
- 1red onion, very thinly sliced (for the pickled onions)
- 1/2 cupapple cider vinegar (for the pickled onions)
- 1 Tbspsugar (for the pickled onions)
- 1 tspsea salt flakes (for the pickled onions)
- To servefresh mint leaves
- To servelime wedges
Made with Staffords
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Method
For the pickled onions, combine the onion, vinegar, sugar and salt in a glass jar and give it a good shake, making sure the onions are submerged. Leave at room temperature while preparing the rest.
Roll heaped tablespoons of the lamb sausage meat into balls. Heat the oil in a large non-stick frying pan over medium heat and cook the meatballs for 10-15 minutes until golden brown and cooked through.
Toast the wraps over a flame to char the edges, or warm them in a dry non-stick pan. Mix the yoghurt and mint sauce together.
Spread a dollop of minty yoghurt onto each wrap and top with cucumber ribbons. Divide the meatballs between the wraps and crumble over the feta.
Scatter with the pickled onions and torn fresh mint leaves. Season and serve with plenty of lime wedges.
