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How to make Spiced keftedes with horiatiki

Yield = 4
Prep time: 0:20
Cook time: 0:10
Total time: 0:30

Ingredients

  • 4 slices white bread, crusts removed, coarsely torn
  • 1/4 cup (60ml) milk
  • 500g lamb mince
  • 1 brown onion, coarsely grated
  • 2 teaspoons dried mint
  • 1/2 teaspoon ground cinnamon
  • 1 egg
  • 2 garlic cloves, crushed
  • Olive oil, to shallow-fry
  • Grilled pita, to serve
  • Yoghurt, to serve

Horiatiki (Greek salad)

  • 2 vine-ripened tomatoes, cut into wedges
  • 1 Lebanese cucumber, halved lengthways, thinly sliced
  • 1 red capsicum, seeded, thinly sliced
  • 1/2 cup (95g) kalamata olives
  • 200g feta, crumbled
  • 1 tablespoon dried oregano
  • 1 tablespoon lemon juice
  • 1 tablespoon extra virgin olive oil

Method

  • Step 1 Place the bread in a medium bowl and pour over the milk. Set aside for 5 minutes to soak. Use your hands to squeeze out the excess liquid and place bread in a medium bowl. Add the mince, onion, mint, cinnamon, egg and garlic and season with salt and pepper. Roll tablespoonfuls of mixture into balls and place on a plate.
  • Step 2 Heat the oil in a large frying pan over medium heat. Add meatballs and cook, turning occasionally, for 6-8 minutes or until cooked through and meatballs develop a crust. Remove from heat.
  • Step 3 To make the horiatiki, place the tomatoes, cucumber, capsicum and olives in a bowl. Top with the feta. Sprinkle with oregano and drizzle with lemon juice and olive oil.
  • Step 4 Arrange the salad and meatballs on serving plates. Serve immediately with grilled pita and yoghurt, if desired.