Keftethes

Ingredients

Method

1.

Soak the stale bread gently in water and squeeze out the water

2.

In a large glass bowl mix all the ingredients together except the flour. Cover the bowl with cling wrap.

3.

Allow to stand in the fridge for at least 30-40 minutes for the flavours to absorb.

4.

Shape small balls into walnut size and lightly roll or dust the balls with the flour and shake off excess flour.

5.

Allow to stand for a few minutes for the flour to absorb.

6.

Fry in batches in the hot olive oil in a deep pot or frying pan, turning until brown on all sides and cooked inside. The oil must reach at least halfway up the meatballs. 4-5 minutes.