Ingredients
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5 slices white bread, crusts removed, coarsely torn
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60ml (1/4 cup) milk
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500g beef mince
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1 brown onion, finely grated
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1 egg, lightly whisked
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1/4 cup chopped fresh continental parsley
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1/4 cup chopped fresh mint
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2 garlic cloves, crushed
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2 1/2 teaspoons dried oregano leaves
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60ml (1/4 cup) extra virgin olive oil
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250g mini roma tomatoes, quartered
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1 large Lebanese cucumber, halved lengthways, thinly sliced
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60g baby spinach leaves, trimmed
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1 1/2 tablespoons fresh lemon juice
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500g pkt Lebanese bread
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200g bought tzatziki dip
Method
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1Place 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.
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2Heat 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.
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3Combine 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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