Name Greek eggs keftedes and tomato salad


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greek_eggs_keftedesThese are served throughout Greece and its islands and also in many Greek restaurants here.


2 eggs
50 g (2 oz) fresh white breadcrumbs
1  onion, grated
2 teaspoons chopped mint
2 tablespoons chopped parsley
1 tablespoon wine vinegar or lemon juice
1 kg (2 lb) minced lamb
flour, for coating
oil, for shallow-frying
salt and pepper

Break the eggs into a large mixing bowl and beat lightly with a fork. Stir in the breadcrumbs, onion, mint, parsley, wine vinegar or lemon juice and seasoning. Leave to stand for 15 minutes.
Add the minced lamb to the mixture in the bowl and, using your hands, mix all the ingredients thoroughly. With floured hands, shape the mixture into balls, about the. size of an egg. Roll lightly in flour and flatten into patty shapes.
Heat the oil in a frying pan and fry the keftedes for about 5 minutes on each side until lightly browned and cooked through. Drain on kitchen paper and serve with a tomato sauce, if wished, and a crisp lettuce and tomato salad.

Serves 6

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