A traditional Cypriot staple, a wonderfully savoury Keftedes.
4 x Slices of white bread. (no crusts)
2 x Table Spoons Milk.
1 x Clove garlic.
1 x Onion
4 x Table spoons salt
1 x Table spoon salt
Ground black pepper
230g Ground Beef.
230g Ground Lamb.
4 x Eggs.
60g White flour.
Tear up the bread into chunks & place in milk. Finely chop the garlic & onion and to the bowl with milk & bread. Add in the beef, lamb, & eggs. Mix together well with hands.
Roll the mixture into 3/4 cm balls. Put flour in a shallow pan & roll Keftedes balls in flour to coat. Shake off any excess flour, and use a plate or baking sheet and flatten slightly.
Fry on a large skillet or frying pan over a medium heat. Cook until brown. Ensure Keftedes are not pink in the middle and drain oil by resting on kitchen paper.
We recommend serving them with pitta & Talatouri, a Cypriot version of Tzatziki.