← Nouns Cooking · Greek

Ingredients

• 500 g Minced beef
• 250 g Minced pork
• 100 g stale white bread, crusts removed, soaked in water and squeezed dry
• 1 Red onion, grated
• 1 clove Garlic, crushed
• 1 Eggs
• 3 tbsp Parsley, finely chopped
• 2 tbsp fresh mint (or 2 tsp dried), finely chopped
• 1 tsp Dried oregano
• 1 tbsp red wine vinegar
• 2 tbsp Olive oil
• 1½ tsp Salt
• ½ tsp Black pepper
• 60 g plain flour, for dusting
• 250 ml olive or sunflower oil, for frying
• 1 lemon wedges, to serve

Method

1. Put both minces, the squeezed bread, onion, garlic, egg, herbs, oregano, vinegar, olive oil, salt and pepper in a bowl. Knead for 3 min until smooth and slightly sticky.
2. Cover and chill for 30 min; the mixture firms up and the flavours blend.
3. With wet hands, roll into balls the size of a walnut, then flatten them slightly so they cook evenly. Roll each one lightly in flour and shake off the excess.
4. Heat about 1 cm of oil in a wide frying pan over medium-high heat until a pinch of flour sizzles at once.
5. Fry in batches, without crowding, for 5–6 min, turning, until deep brown all over and cooked through to 71°C (160°F) in the centre.
6. Drain on kitchen paper and serve hot or warm with lemon wedges and tzatziki.

Tips

• Soaked bread rather than dry breadcrumbs is what makes keftedes so tender inside.
• Leftovers are great cold the next day, tucked into pita with salad.

Sources

Written in our own words after cross-checking these recipes:

My Greek Dish Dimitra's Dishes Diane Kochilas