Air fryer lamb kofte wrap

Method

1. Add the onion, garlic, parsley, spice mix and harissa (if using) to a food processor with a big pinch of salt. Whizz to a coarse paste, then add the lamb and whizz again until combined. You really want to break down the mince as much as possible, into more of a paste-like consistency, so don’t worry about overworking it.
2. Rinse the cubed potatoes in cold water to remove excess starch (this will help turn them more crisp). Drain, pat dry, then put in a bowl with the cubed pepper. Toss in the olive oil to coat.
3. Heat the air fryer to 190°C. Shape the lamb mixture into a rectangle, using the air fryer basket as a guide – you want your rectangle to be slightly smaller. Use a knife to cut the rectangle lengthways into 4 longer, thinner rectangles.
4. Put the potato mixture in the bottom of your air fryer, then the kofte in the basket that will sit above them. Cook for 20 minutes, turning the kofte and stirring the potatoes halfway.
5. To serve, warm the flatbreads for 30 seconds in the microwave or your air fryer, then spread with the yogurt. Mix the onion, parsley and sumac together with a pinch of salt. Divide the potato mixture and koftes among the flatbreads, then top with the onion salad. Drizzle with pomegranate molasses and/or hot sauce, squeeze over some lemon juice, then roll up and slice however you like.