Keftedes with Cucumber & Tomato Greek Salad

By Dixie Elliott

Keftedes with Cucumber & Tomato Greek Salad
Transport yourself to the Greek islands with this delicious feast.

Serves 4

4 slices white bread, roughly chopped

1 cup milk

1 bunch mint, leaves removed

1 bunch flat leaf parsley, leaves removed

650g lamb mince

1 brown onion, grated

1 tsp dried oregano

1 lemon, finely grated rind and

2 tbsp juice

4 garlic cloves, crushed

white pepper

1 tbsp olive oil

1 baby cos lettuce, trimmed, cut into thin wedges

1 telegraph cucumber, cut in half lengthways, sliced

½ cup green olives

½ cup black olives

2 tomatoes, cut into wedges

1 cup thick Greek-style yoghurt

1 Preheat oven to 200°C. Place bread into bowl. Cover with milk and stand for 10 minutes. Drain, then squeeze as much liquid from bread as possible and place bread into a bowl.

2 Finely chop half the mint and half the parsley. Add chopped herbs to bread with mince, onion, oregano, lemon rind and juice, half the garlic, salt and white pepper. Stir until combined. Roll 2 tablespoonfuls of mixture into balls and place onto a plate.

3 Heat oil in a large non-stick frying pan over a medium heat. Add 1/3 of meatballs and cook for 5 minutes, shaking pan so meatballs cook evenly. Transfer to a baking dish. Cook remaining meatballs and add to baking dish. Transfer to oven and cook for 
10 minutes or until golden.

4 Meanwhile, combine lettuce, 2/3 of cucumber, olives, tomato and remaining herbs in a bowl. Toss and transfer to a serving platter. Place yoghurt and remaining cucumber and garlic into a food processor and process until well combined. Season with salt and white pepper. Place meatballs onto salad and drizzle with dressing. Serve.


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