Ingredients
| 2 to 3 slices | white bread, crusts removed | | 1 lb. | beef or | | lamb, minced | | 1 | lg. egg | | 1 | lg. onion, grated | | 1 to 2 clove | garlic, crushed | | 2 tbsp. | olive oil | | 1 tsp. | ground cumin | | Salt and pepper | | 1 bunch | flat leaf parsley, finely chopped | | 1 tsp. | dried oregano | | 2 to 3 sprigs | mint, chopped | | Sunflower oil, for frying | | Flour, to coat |
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Instructions
Soak the bread in water and squeeze it dry. Mix all the ingredients together and work together with your hands for about 5 minutes until it has a soft, dough-like consistency. With wet hands, form the mixture into walnut sized balls then flatten them slightly. Flour the keftedes twice, so as to get a good crust. Heat the oil in a large frying pan until it sizzles. Fry the keftedes for 5-6 minutes, do not overcrowd the pan. Turn them once so they are crisp and brown. Drain and serve hot.
Author's Comments
Great finger food! For parties these are made very small and by the ton!!!! You can bake them too in a medium hot oven. Just spray with Pam or something like that and bake until well browned.
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