Keftedes

Ingredients

• 1 2/3 lbground beef
• 3 1/2 ozwhite bread, day-old, crusts removed
• 1onion, grated
• 2 clovesgarlic, crushed
• 1eggs, beaten
• 2 tspdried mint
• 1 tspdried oregano
• 2 tbspred wine vinegar
• 1/2 ozflat-leaf parsley, chopped
• 2 ozall-purpose flour, for dusting
• 3/8 cupolive oil, for frying
• 1 1/2 tspsea salt

Method

1. 1

   Tear the bread into a bowl, cover it with cold water for a minute, then squeeze it dry in your fist and crumble it back into the bowl.

2. 2

   Add the beef, grated onion, garlic, egg, dried mint, oregano, vinegar, most of the parsley and the salt to the bread and work it together with your hands until it is even. Cover and leave it in the fridge.

3. 3

   Roll the mixture into walnut-sized balls with damp hands, then roll each one lightly through the flour and tap off the excess.

4. 4

   Heat the olive oil in a heavy skillet over medium heat and cook the keftedes in batches for 8 to 10 minutes, turning them so they color all over and stay round, until they are cooked through with no pink in the middle.

5. 5

   Lift them onto paper towels, let them sit for a couple of minutes, and scatter with the remaining parsley. They are as good warm as hot.

Nutrition per serving