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Beef keftedes with tzatziki & tomato salad

  • 0:30 Prep
  • 0:15 Cook
  • 6 Servings


  • 5 slices white bread, crusts removed, coarsely torn
  • 60ml (1/4 cup) milk
  • 500g beef mince
  • 1 brown onion, finely grated
  • 1 egg, lightly whisked
  • 1/4 cup chopped fresh continental parsley
  • 1/4 cup chopped fresh mint
  • 2 garlic cloves, crushed
  • 2 1/2 teaspoons dried oregano leaves
  • 60ml (1/4 cup) extra virgin olive oil
  • 250g mini roma tomatoes, quartered
  • 1 large Lebanese cucumber, halved lengthways, thinly sliced
  • 60g baby spinach leaves, trimmed
  • 1 1/2 tablespoons fresh lemon juice
  • 500g pkt Lebanese bread
  • 200g bought tzatziki dip


  • 1
    Place the bread and milk in a bowl. Set aside for 3 minutes to soften. Squeeze bread to remove excess liquid. Finely chop. Combine the bread, mince, onion, egg, parsley, mint, garlic and 2 teaspoons of oregano in a bowl. Roll tablespoonfuls of the mince mixture into balls.
  • 2
    Heat 2 tablespoons oil in a frying pan over medium-high heat. Cook half the meatballs, turning, for 8 minutes or until cooked through. Transfer to a tray. Repeat with the remaining meatballs.
  • 3
    Combine the tomato, cucumber and spinach in a bowl. Combine the lemon juice, remaining oil and remaining oregano in a jug. Pour over the salad. Serve the keftedes with salad, bread and tzatziki.

Source: taste.com.au


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