Meatloaf in puff pastry lid

A different approach to meatloaf or a scrumptious pie? Call it anyway you like but one thing is for certain: once you put it on the table none will be left to tell its story! You can use meatloaf leftovers, however if you make it from the beginning the puff pastry will suck up all the delicious meat juices! 

Ingredients

• 600g minced beef
• 400g minced pork
• 1 teacup of dried bread crumbs
• 2 large onions, grated
• 2 carrots, grated
• 2 eggs
• 2 cloves of garlic, crushed
• 2 tablespoons of parsley, finely chopped
• 1 tablespoon fresh thyme leaves
• 1 teacup of grated tomatoes or tomato juice
• salt
• freshly ground pepper
• 2 sheets of ready made puff pastry
• 1 beaten egg to brush the pastry

Method

Mix the two kinds of minced meat and the dried bread crumbs in a bowl. Grate the onion over the minced meat so that its juices infuse it and then add it in. Add the eggs, garlic, parsley, thyme, carrots, tomato, salt and pepper. Mix everything very well until fluffy. Divide the mixture in 2 equal parts and shape each into a loaf. Wrap the loaves separately in greaseproof paper and roast them for 1h at 190ºC. Leave to cool completely. Roll the puff pastry sheets out. Place each loaf on a sheet and carefully roll the pastry over to cover the loaf completely. Brush the seams with the beaten egg mix to seal them and then brush the rest of the pastry. Bake at 220ºC for 35-40 minutes until the pastry rises and turns golden brown. Cut it in slices and serve it garnished with a green salad or serve it cold as a snack.

portions 6

Preparation Time 70 minutes

Baking time 40 minutes

Source: www.argiro.com.gr

Minced meat and white sauce cannelloni

A truly delicious recipe and an absolute crowd pleaser. Even if it is considered quite elaborate it is worth giving it a try. 

Ingredients

• 24 cannelloni tubes
• 2 tea cups of plain tomato sauce
• For the filling
• 1kg beef minced meat, thinly ground
• 4 tablespoons extra virgin olive oil
• 1 clove of garlic, finely chopped
• 1 red onion, finely chopped
• 1 tea cup of grated tomato
• half a cinnamon stick
• 1 bay leaf
• 1 teaspoon sugar
• 1/4 tea cup of brandy
• salt
• freshly ground pepper
• 1 tea cup of grated Parmesan cheese
• 2 beaten eggs
• For the white sauce
• 1litre warm milk
• 100g butter
• 100g flour
• a pinch of grated nutmeg
• salt

Method

Brown the minced meat in the olive oil for 7-8 minutes until it changes colour. Add the garlic, onion and herbs and cook for a couple of minutes. Pour the brandy in, add the tomatoes, sugar and season with salt and pepper. Simmer for 20 minutes until all the liquids are completely reduced. Remove from heat and let the minced meat sauce cool off. Then add the beaten eggs and Parmesan cheese and give everything a good toss. In the meantime prepare the white sauce. In a casserole-type pan melt the butter and brown the flour for 1 minute. Remove from heat, add half of the milk whisking and put the pan back on the stove. Pour the rest of the milk in, add the nutmeg and season with salt. Whisk constantly until the sauce thickens. Drop 2 tablespoons of the white sauce in a baking tray. Use a spoon to fill the cannelloni tubes and lay them over the sauce. When finished pour the grated tomato and the rest of the white sauce over. Bake at 180ºC for 25 minutes covered with tinfoil. Towards the end of cooking time remove the tinfoil and bake until golden and bubbling.

portions 6

Preparation Time 30 minutes

Baking time 25 minutes

Source: www.argiro.com.gr

Sheftalies

These meatballs are so scrumptious you can’t afford to miss! 

Ingredients 

• 1 k (500g pork, 500g lamb) minced meat
• 1 teacup of baked bread crumbs
• 2 large red onions, grated
• ½ teacup of parsley, finely chopped
• 1 teaspoon cinnamon powder
• salt
• pepper
• 4 pieces of caul fat

 

Method

1. Soak the caul fat in a bowl filled with water, salt and vinegar. Drain in a colander.

2. Mix all of the ingredients together. Take one tablespoon of the mixture and mould it into a sausage. Repeat until all the mixture ends.

3. Wrap each sausage in the caul fat and chargrill the sheftalies evenly all around.

portions 25

Preparation Time 20 minutes

Baking time 15 minutes

Source: www.argiro.com.gr

Boureki with Minced Meat (Rolls with Minced Meat)

Delicious, crunchy rolls, with onions, leek and spicy cheese. Serve them when you throw a party and they will steel the show!

Ingredients

• a pack of filo pastry
• 750g minced beef
• 1 leek, finely chopped
• 2 red onions, thinly sliced
• ⅓ teacup of extra virgin olive oil
• ⅓ teacup of white dry wine
• 2 teacups of grated, spicy gruyere cheese
• ½ bunch of parsley, finely chopped
• ½ bunch of mint, finely chopped
• salt
• freshly ground pepper

Method

Put the olive oil in a wide, shallow casserole and stir fry the minced meat for 6-7 minutes, until it changes colour. Add the onions and leek and stir fry for another 6-7 minutes, until they wilt.  Pour the wine in and wait for the alcohol to evaporate. Reduce heat, season with salt and pepper and put the lid on. Simmer for 20 minutes over low heat until the liquids reduce. Then add the herbs and the gruyere. Combine everything well and leave to cool completely. Cut each filo sheet into 4. Brush with oil. Spoon some of the filling on each quarter and roll it over. Pop them in a baking tray lined with greaseproof paper. Brush with olive oil and bake at 180ºC for 30 minutes until golden and crispy.
Alternatively: You can fry them if you wish.

portions 32

Preparation Time 30 minutes

Baking time 30 minutes

Source: argiro.com.gr

Traditional spaghetti with lamb minced meat and feta cheese

That is again comfort food. For a different texture simply cut the lamb meat using two knives.

Ingredients

• 500g thin spaghetti
• 600g lamb minced meat, coarsely cut
• 1/3 tea cup of extra virgin olive oil
• 1 dried onion, finely chopped
• 2 cloves of garlic, finely chopped
• 6 white mushrooms, finely chopped
• 1/2 teaspoon dried thyme or 1 sprig of fresh thyme, leaves picked
• 1 bay leaf
• 1 tea cup of dry red wine
• 800g fresh or canned tomatoes, finely chopped
• a pinch of sugar
• 1/2 tea cup of milk
• 11/2 tea cup of feta cheese, crumbled
• salt
• freshly ground pepper

Method

Warm the olive oil in a casserole type pan and wilt the onion, cloves and mushrooms for 6-7 minutes. Make a well in the cooked mixture and place the minced meat in. Turn the heat up and add the thyme and bay leaf. Stir occasionally and wait until the meat changes colour. A soon as its liquids are reduced, drizzle the wine in. Wait until the alcohol evaporates, add the rest of the ingredients (tomatoes, milk, sugar, salt and pepper) and give everything a gentle mix. Turn the heat down and simmer for 30 minutes. In the meantime boil the spaghetti, drain them in a colander and put them back in the casserole. Add 2 full spoons of the meat sauce and the 1 tea cup of the crumbled feta cheese. Mix well and serve the spaghetti in a platter topped with the rest of the meat sauce and crumbled feta cheese.

portions 10

Preparation Time 10 minutes

Cooking Time 40 minutes

Source: argiro.com.gr

Gardener's burgers

Easy and delicious low fat burgers. Since kids love burgers but hate vegetables this is a clever way to combine both for them. 

Ingredients

• 1 kg beef minced meat
• 2 carrots
• 2 courgettes, grated (the green part)
• 2 onions, grated
• 1/2 tea cup of dried breadcrumbs
• 2 eggs
• 1/3 tea cup of white vinegar
• 1 tablespoon dried oregano
• 2 tablespoons of fresh parley, finely chopped
• salt
• freshly ground pepper

Method

Put the minced beef in mixing bowl and drizzle with the vinegar. Grate the vegetables over the meat, add the herbs and the breadcrumbs, season with salt and pepper and finally add the eggs. Scrunch and mix thoroughly until the mixture changes colour. Better still if you put it in the fridge for 30 minutes, covered, to bind.

Divide the mixture into 5 pieces and mould and pat each in a flat burger. Fry them in a Teflon coated pan, for 5 minutes each side. Serve with sautée mushrooms and green salad.

Portions 5

Preparation Time 15 minutes

Cooking Time 10 minutes
Source: argiro.com.gr

Stuffed cabbage leaves with minced meat and cheese

A delicious variation on traditional cabbage leaves with minced meat and feta cheese in tomato sauce.
 
4.0 stars from 3 Chef

Preparation: 40 minutes | Cooking: 60 minutes | Total: 1 hours and 40 minutes
Recipe for: 8 servings

Nutrients for 1 serving
Calories: 320 calories | Fat: 15 gr.

Recipe Ingredients:

• Cabbage: 1 large, 1400 g. about 
• Veal minced: 500 gr.  
• Chopped onion: 1 medium  
• Egg: 1 large  
• Crumbs slice: 1 cup  
• Carolina Rice: 1/2 cup  
• Chopped parsley: 1/2 bunch of  
• Salt and pepper: as you like  
• Oregano: 1/2 teaspoon  
• Peeled and grated tomatoes: 2 cups  
• Water or chicken broth: 1 cup  
• Olive oil: 1/4 cup

Instructions:

1. Put in large pot, water to boil. Cut the first two hard outer leaves of cabbage. Carefully remove the stem. Put the cabbage in boiling water. When the outer leaves become pale and begin to stand out from the cabbage, remove from pan. Continue until you remove all the leaves of cabbage. 
2. The large leaves cut them in half and remove the hard central part. Put olive oil in a saucepan. 
3. Knead together the mince, rice, cheese, parsley, egg, oregano, salt and pepper. Take one at a time leaf of cabbage and place 2 tablespoons filling, in the center of the upper side. Fold the edges inward and roll. Put it in the pan and continue until you run out of material. 
4. Season to taste, add the tomatoes and broth, put a plate on top and put it in the fire.  
5. Simmer the food until well softened rice for 45 - 50 minutes or so, watching if it needs extra water. 

 Source: Radicio

Mpourekakia

Summary
Minced meat stuffed in a fyllo pastry.

Ingredients

• 1 lb of ground beef
• a little, unsalted butter
• 1 cup of feta cheese, grated
• 2 eggs, beaten
• 1 package fyllo pastry
• 2 tablespoons of liquor (Marsala)
• 1/2 teaspoon of nutmeg
• 1/4 cup of olive oil
• 1 medium, white onion, grated
• 1-2 pinches of pepper
• 2-3 pinches of salt
• 2 tablespoons of tomato (paste)
• 2 cups of water

Directions

• In a saucepan add oil & saute onion.
• Add mince and brown.  
• Mix the tomato paste with about 2 cups water and add marsala and spices and cook on med. heat until mince is cooked and not much sauce remaining in pan.
• Remove from stove, add grated feta cheese, beaten eggs, stir, put aside. 
• Remove fyllo pastry from package and cut down lengthwise.  
• Keep covered with a moist tea towel.
• Take one cut sheet and brush with melted butter, then fold lengthwise again so you have a long strip, doubled.  
• At bottom, place a spoonful of mixture. 
• Pick fyllo from bottom and fold upwards about 3cm enclosing the meat mixture press sides,then start folding to make a triangle making sure the corners are not sticking outside the fold.  
• You go right, right, bring that point to the left side and left again and so on until you reach the top. 
• Brush top of triangle with melted butter and place on baking greased baking tray,  
• Bake in 200 degree oven until golden brown. 
• These triangles can be frozen uncooked.  
• When cooking from frozen stage don't defrost first. 
• Sometimes you may have to flip them over in the oven.  

Source: EatGreekTonight

Mpiftekia

Summary
( Greek Hamburger Pattie )
This dish will please any Whimpy out there.

Ingredients

• 1 lb ground beef
• 2 slices of bread, soaked in water for 10 minutes
• 1 egg
• 1 lemon (to garnish)
• 1 tablespoon of mint, chopped
• 1 medium, white onion, grated or finely chopped
• 1 tablespoon of oregano
• 1 bunch of parsley, chopped
• 1 pinch of pepper
• 1 pinch of salt
• 2 tablespoons of thyme

 Directions

• Squeeze excess moisture from the bread and discard the crusts.  
• In a bowl, mix together all the ingredients by hand. 
• Let this mixture stand for half an hour if you have the time.  
• Make large, round, flattened hamburgers and grill under a hot grill, approximately 3 minutes on each side; or even better place them on an oiled grid and barbecue them approximately 5-6 minutes on each side, according to the strength of the fire. 
• They should be slightly undercooked inside and moist; turn them over once, but do not let them get scorched.  
• Serve them with quartered lemons on the side of the platter, with some fresh salad. 

Source: EatGreekTonight

Piquant meat rissoles - (Pikantikoi keftedes)

NOTES

Greek : Πικάντικοι κεφτέδες
Season: All season


INGREDIENTS

•     3/4 kg piquant pork sausages
•     500 grams minced pork
•     2 spoons rosemary
•     3 garlic cloves, mashed
•     1 apple, cleaned and grated
•     4 onions, each one cut in 4 pieces
•     5 spoons oil
•     Salt
•     Pepper

METHOD

Remove outer skin from sausages and empty the inner part of each sausage into a bowl. Add the minced pork, rosemary, apple, garlic salt and pepper and knead. Shape mixture into long rissoles. Pour oil in a baking pan and add onions and rissoles. Place pan in oven and bake for 20 – 25 minutes. Turn them up side down in order to bake them well on both sides.

Source: Greek-Recipe.com

Gemista [ Stuffed Tomates ]

Ingredients

•     10 medium to large tomatoes
•     1 cup butter
•     1 οnίοn
•     250gr (.5 lb) minced meat
•     1/2 cup rice
•     Parsley
•     Salt
•     Pepper

Directions

1. Slice the top of each tomato and remove the innards with a spoon or your hand, keep the pulp in a bowl. (do not throw away the top portions of the tomatoes)

2. Use a sieve to drain the pulp and keep it in a bowl.

3. Use a large baking pan and arange the cleaned tomatoes in it.

4. Finely chop the onion and saute it in a frying pan wiht a bit of butter.

5. Add the minced meat and fry it in the pan for a few minutes while stiring.

6. Add rice, parsley, salt, pepper, and 1 cup of the tomato pulp.

7. Cover the pan and leave over a low heat for 15 minutes

8. Remove pan from heat and let it cool down.

9. Fill each tomato with the filling up to 4/5 of its capacity and cover with its top portion.

10. Add a small portion of butter on top of each tomato.

11. Fill the baking pan with the remaining tomato pulp.

12. Bake ίn medium heat oven for about 90 minutes

Note: It is common practice in Greece to use green peppers for this dish as well. Use the exact same procedure with the only diference being that you use for green peppers instead of tomates. (The filling is still from the tomatoes and not the peppers)

Source: Greekrecipes.gr

Stuffed Eggplants (Melitzanes Papoutsaki)

Ingredients

•     1 egg
•     150g (0.35 pounds)grated gruiere cheese
•     nutmeg (grated)
•     olive oil
•     1 cup full fat milk
•     6 medium tomatoes
•     Butter (salted)
•     2 cloves of garlic
•     all purposer flour
•     1 large onion
•     fresh parsley
•     225gr (0.5 pounds) minced meat
•     pepper
•     5 medium size eggplants
•     salt

Directions

0. Preheat your oven to 180C (350F), Preheat a frying pan, and have ready a saucepan and another frying pan.

1. Finely chop 4 of the tomatoes and place in a bowl. Also slice the other 2 tomatoes and set aside the slices on a plate.

2. Finely chop the onion and the garlic and set aside.

3. Finely chop up about half a cup of parsley.

4. Wash the eggplants and cut off the stems. Slice the eggplants in half (lengthwise).

5. Using a small spoon remove seeds from the core and discard them. Then use a knife and a spoon to remove the pulp from the inside of the eggplant and deposit it in another bowl. Be very careful not to rupture the skin of the eggplant while scooping it out.

6. Finely chop the inside of the eggplants and set aside.

7. Add 2 tablespoons olive oil in a preheated frying pan and sautee the onions and garlic. Once the onions begin to run golden add the chopped eggplants and stir the mix for about 3 minutes.

8. Add the minced meat to the mix and keep stirring till the meat begins to brown. Then add the chopped tomatoes, parsley and salt and pepper to taste.

9. Reduce the heat and allow the mix to simmer for approximately 20 minutes. Check occasionally to see if the liquid has been absorbed, if it has remove from the heat.

10. While the mix is simmering in the frying pan you can make the Bechamel Sauce. Melt 2 tablespoons of butter in a saucepan over low heat. The moment the butter melts completely add 2 tablespoons of flour and stir well so that there are no lumps of flour.

11. Gradually Pour 1 cup of of milk while continuing to stir. Once the mixture becomes creamy remove from the heat (its important not to overcook it). Add a pinch of nutmeg and salt and pepper to taste.

12. Allow a few minutes for the sauce to cool down and then add 1 egg yolk and stir really well.

13. Sautee the eggplant halves on both sides using a touch of olive oil. Do not overcook, you only want the eggplants to soften up a bit.

14. In a backing pan, place the eggplant halves and use a spoon to fill each one with the meat/tomato mix we ended up with in step 9 and add a teaspoon of Bechamel sauce over each one.

15. Add a slice of tomato over each eggplant and then divide the grated Gruierre over the eggplants.

16. Cook for approximately 90 minutes on the lowest rack position(Bechamel and cheese should be brown by then).

Produces 10 pieces, served hot or cold.

Source: Greekrecipes.gr

Meat roll - (Rolo kima)

NOTES
Cooking time: 40-50 minutes
Greek : Ρολό κιμά
Serves / Yields : 4 persons
Season:Autumn,Winter

INGREDIENTS

• 700 gr. ground meat
• 1 cup small bread crumbs
• 1 small finely chopped onion
• a small quantity of finely chopped celery
• 1/2 cup butter
• 1 beaten egg
• salt, pepper
• 4 teaspoonfuls of white dry wine
• 2 cups tomato juice
• 5 hard-boiled eggs

METHOD

Mix meat, bread, onion, celery, beaten egg and wine. Add salt and pepper and massage into a cohesive mix. Lay the mix on square aluminum foil. Remove the shell from the hard-boiled eggs, and lay them in a row, in the middle of the square aluminum foil. Wrap the meat roll with the help of the foil. Put the butter in a shallow pot, and fry lightly. Then carefully place the roll in the pot. Fry it lightly on all sides. When it gets red brown, pour the tomato juice and add some salt to the sauce. Cover it and boil slowly. Serve with rice pilaf, fried potatoes, or potato puree.

Variation: Bake the meat roll in the oven with the tomato juice and the fried butter, after adding some water.

Source: Greek-recipe.com

Meat rissoles from Constantinopolis - (Keftedes apo tin Poli)

Greek : Κεφτέδες από τη Πόλη
Region : Istanbul

INGREDIENTS

• 1/2 kg minced meat (beef preferred)
• 1 onion, diced
• 2 spoons of finely cut parsley
• 1 garlic clove, mashed
• 100 grams hard tack
• 1 egg
• 3 spoons olive oil
• lemon rind
• Salt
• Pepper
  
  Sauce
  
  
• 1 onion, diced
• 1 garlic clove, mashed
• 1/2 kg fresh tomatoes, chopped
• 100 ml white wine
• 2 spoons tomato paste
• 1 spoon of finely cut fresh basil

METHOD

Place in a bowl the garlic, onion, lemon rind, parsley, eggs, hard tack and minced meat. Add salt and pepper and shape the mixture into rissoles of medium size. Heat oil in a frying pan and fry on all sides until golden. Remove from heat and prepare the sauce as follows: Mix all ingredients and simmer for 15 minutes until the sauce thickens. Add salt and pepper and pour the sauce over the rissoles. Serve hot with rice or fried potatoes.

Source: Greek-recipe.com

Hamburgers with Herbs - (Biftekia)

NOTES

Greek : Μπιφτέκια
Serves / Yields : 4 persons
Season:All season

INGREDIENTS

• 2 slices of bread, soaked in water for 10 minutes
• 1 kg minced beef or pork
• 1 large grated onion
• 1 egg
• 1 tablespoon oregano
• 2 tablespoons thyme
• some chopped parsley
• salt and black pepper
• 1 lemon, to garnish

METHOD

Squeeze excess moisture from the bread and discard the crusts. Mix together all the ingredients, in a bowl, by hand. Let this mixture stand for half an hour if you have the time. Make large, round, flattened hamburgers and grill under a hot grill, approximately 3 minutes on each side; or even better place them on an oiled grid and barbecue them approximately 5-6 minutes on each side, according to the strength of the fire. They should be slightly undercooked inside and moist; turn them over once, but do not let them get scorched. Serve them with quartered lemons on the side of the platter, with some fresh salad. 

Source: Greek-recipe.com

Greek Meatballs In Avgolemono Sauce (Keftedes me Avgolemono)

This is another way of preparing meatballs and is especially popular in the Agrinion area (NW Greece). We have already seen the recipe for Avgolemono soup (Avgo means egg and Lemoni is lemon) and in this recipe, we are using it as a sauce for the meatballs or keftedes.

Ingredients

For the meatballs
1kg minced beef
1 large onion very finely chopped
Bunch of chopped parsley
A few leaves chopped mint
2 slices dry, white bread soaked in milk and well drained
1 tablespoon olive oil
1 whole egg
1 cup plain flour
1 ½ cup vegetable oil for frying
Salt & pepper to taste

For the sauce
2 tablespoons flour
100 ml extra virgin olive oil
Juice from 2 medium lemons
Yolk from 1 large egg
1 litre water

Preparation

Meatballs
Apart from the flour and the vegetable oil, mix all the other ingredients together well.

Make medium-size balls from the mixture.

Roll the balls in flour and then deep fry them for 15 minutes.

Sauce
In a heavy-bottomed pan, heat the oil, then add the flour and stir well for 3 minutes.

Add 1 litre water and mix well.


Add the meatballs and simmer for 30 minutes, until the sauce is slightly thick.

Beat the egg yolk thoroughly.

Add the lemon juice to the egg and keep beating.

Add 5-6 tablespoons of the sauce to the egg & lemon mixture and stir well.

Add this mixture to the meatballs in the sauce, shake the pan and remove from the heat.

Serve with a sprinkling of pepper and fresh mint on top.

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Authentic Greek Recipes

Greek Stuffed Marrows (Kolokithia Gemista) With Avgolemono Sauce

This is a delicious dish using the thick ends of marrows. In most cases one end of a marrow will be thinner than the other, so we just use the thick end to stuff. You can keep the other half to make something else - for example zucchini fritters. Avgolemono is a lovely Greek sauce made from eggs (avgo) and lemons. For vegetarians this dish can be made with chopped mushrooms instead of the mincemeat (I've tried that and it's nice!).


Ingredients


8 marrows
250g beef or lamb mincemeat
200g rice
1 large onion grated
4 tbsp grated marrow (from the 8 marrows above)
2 tbsp dill
100 ml olive oil
Salt and pepper to taste

For the Avgolemono Sauce
1 egg
1 tbsp flour
1 tbsp butter
30 ml lemon juice


Preparation

Cut the marrows in half and keep the thick ends to use. You can keep the narrow halves to use for something else.
Scoop out the insides of the marrow halves and grate enough for 4 tablespoons.
Place the marrows in a pan (open end up) and set aside until the filling is ready.

Filling
Put the oil in another pan and gently fry the grated onion for 3 minutes.
Add the mincemeat and stir well for 5 minutes.
Add the rice and stir well for 3 minutes.
Add the grated marrow, dill, salt and pepper along with 1 cup water and stir well.
Simmer for 15 minutes.

Fill the marrows with the filling mixture and add enough water to the pan to come up to halfway up the marrows.
Bring to the boil and simmer for 20 minutes.
Turn off the heat but leave the pan on to keep it warm while you are making the avgolemono sauce.

Avgolemono Sauce
Remove very carefully any remaining liquid from the pan with the marrows, put in a bowl and add the lemon juice.
In a separate bowl beat the egg white well and then add the yolk and continue beating.
Very gradually add the lemon juice and water mixture to the beaten egg, stirring very well as you do so.
Put the butter in a pan to heat, add the flour and stir well for 2 minutes.
Turn down the heat and add the egg and lemon juice mixture.
Stir well for 2 minutes to make a runny sauce. If the sauce isn’t runny, you can add some warm water.

Pour the avgolemono sauce over the stuffed marrows in the pan.

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Authentic Greek Recipes

Keftedakia (Small Meatballs)

The classic Greek meatballs are called Keftedes and Keftedakia are a smaller version of them (akia at the end of a word in Greek means "small" in the plural). They can be eaten as a snack, as a meze with ouzo and/or beer or just as part of a buffet meal. Children love these! And they are easy and quick to prepare!

Ingredients

1kg minced beef
1 large onion very finely chopped
Bunch of chopped parsley
A few leaves chopped mint
2 slices dry, white bread soaked in milk and well drained
1 tablespoon olive oil
1 whole egg
1 cup plain flour
1 ½ cup vegetable oil for frying
Salt & pepper to taste

Preparation

Apart from the flour and the vegetable oil, mix all the other ingredients together well.
Roll the mixture into small balls approx. the size of large walnuts.
Roll the balls in flour and then deep fry them for 15 minutes.

 

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