Fried Meat Patties (Keftethes)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 large onion, roughly chopped 25 g/1 oz chopped flat-leaf parsley 2 teaspoons chopped fresh mint
4-5 slices crustless stale white bread 2 eggs 3 tablespoons lemon juice
1-1/2 teaspoons salt freshly ground black pepper 900 g/2 lb finely minced beef or lamb
70 g/2-1/2 oz plain flour oil, for shallow frying 340 ml/12 fl oz salta domata, to serve (optional)



1 Place the onion, parsley and mint in a food processor and process until finely chopped. Soak the bread in water and squeeze dry. Add the bread to the onion mixture with the eggs, lemon juice, salt and a generous grinding of pepper. Process to a thick puree. Add one-quarter of the meat and process for just long enough to combine the ingredients. Add the mixture to the remaining meat in a large bowl, and mix thoroughly with your hands. Cover and leave to stand for 10 minutes, or refrigerate for 1 hour.
2 Add the mixture to the remaining meat in a large bowl, and mix thoroughly with your hands. Cover and leave to stand for 10 minutes, or refrigerate for 1 hour.
3 With moistened hands, shape the mixture into apricot-sized balls and place on a tray. Sprinkle the flour onto a deep dish.
4 Pour enough oil into a large frying pan to cover the base and heat over a medium-high heat. Coat about 15 meatballs in flour and flatten into patties about 1 cm/1/2 inch thick. Shallow fry for 3 minutes on each side until browned and cooked through. Remove the patties and drain on kitchen paper. Repeat with the remaining mixture. Serve hot, with saltsa domata if desired.

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