Keftethes
Ingredients
- 250 grams stale white bread minus the crust
- 500 grams beef mince or mixed with 50/50 % pork or lamb mince
- 1 large white or yellow onion grated or finely chopped
- 1 large beaten egg
- 2 tablespoons freshly chopped mint
- 2 tablespoons freshly chopped parsley
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon ouzo optional
- Salt and pepper to season
- All-purpose flour for dusting
- Olive oil for frying
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.