Loading...
Ingredients
-
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
Method
-
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.
-
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.
-
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
