Keftedes with Horiatiki salad
Method
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To make the dressing, whisk the oregano with ¾ cup oil, the lemon juice, 2 crushed garlic cloves and seasonings. Set aside.
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Then heat a little oil in a heavy-bottomed pan and gently sauté the onion with the remaining garlic until soft.
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Transfer the sautéed vegies to a bowl and add the mince, yoghurt, chilli paste, paprika, 3 tbsp chopped parsley and seasonings. Mix well and, using wet hands, form the mixture into walnut-sized balls.
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Then lightly flour the meatballs and cook them, in batches, in hot oil until golden all over. (Don’t worry if the balls break up a bit.) Drain on kitchen paper towels.
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Gently toss the cucumber, tomatoes, olives and feta with a good handful of parsley leaves and the dressing.
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Serve the meatballs with a mound of salad alongside and a little dressing sprinkled over the top.
Ingredients
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2 tbsp chopped fresh oregano
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olive oil
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juice of 1 lemon
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4 garlic cloves, crushed
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sea salt & freshly ground pepper
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1 large onion, chopped
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600 gm minced lamb
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2 heaped tbsp plain yoghurt
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1 tbsp chilli paste
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½ tbsp paprika
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1 bunch Italian (flat leaf) parsley
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plain flour
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½ continental (telegraph) cucumber, cut into chunks
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1 punnet cherry tomatoes, halved
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2-3 tbsp pitted black olives
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100 gm feta, crumbled
Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.