Bifteki with goat cheese

Name: Bifteki with goat cheese
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 600 g waxy potatoes; 200 g Cucumber; 2 Garlic cloves; 300 g Whole milk yoghurt; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Lemon juice; 7-10 Tbsp Sugar; 50 g pitted black olives in brine; 9 Stem(s) Sage; 500 g mixed minced meat; 250 g minced lamb; 1 egg (size M); 2 TABLESPOONS Breadcrumbs; 1 TABLESPOON Ketchup; 80 g Goat soft cheese (roll); 2 TABLESPOONS + 1 tsp olive oil; 1 l Frying oil; 7-10 Tbsp Lemon wedges

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

600 g waxy potatoes
200 g Cucumber
2 Garlic cloves
300 g Whole milk yoghurt
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Lemon juice
7-10 Tbsp Sugar
50 g pitted black olives in brine
9 Stem(s) Sage
500 g mixed minced meat
250 g minced lamb
1 egg (size M)
2 TABLESPOONS Breadcrumbs
1 TABLESPOON Ketchup
80 g Goat soft cheese (roll)
2 TABLESPOONS + 1 tsp olive oil
1 l Frying oil
7-10 Tbsp Lemon wedges

Directions

1
Peel and wash the potatoes, slice them into very fine slices (1-2 mm) and put them in cold water. Clean, wash and roughly grate the cucumber. Peel garlic and cut into fine cubes. Mix garlic, cucumber and yoghurt, season with salt, pepper, lemon juice and sugar. Drain olives and chop finely. Wash sage, dab dry, put four stems aside.
2
Pluck remaining leaves from the stems and chop finely. Knead minced meat with egg, breadcrumbs, ketchup, sage and olives. Season to taste with salt and pepper. Halve goat cheese and cut into 16 slices. Form 16 longish meatballs out of the minced mass and put a strip of goat cheese in the middle of each. Heat two tablespoons of olive oil in a coated frying pan, fry the meatballs for ten minutes on a medium heat. In the meantime, drain the potatoes. Heat the oil in a saucepan. Fry the potato slices in portions for four minutes until golden brown. Remove potatoes, drain on kitchen paper and season with salt. Sprinkle Tzaziki with a teaspoon of olive oil. Drain the bifteki on kitchen paper.
3
In the meantime, drain the potatoes. Heat the oil in a saucepan. Fry the potato slices in portions for four minutes until golden brown. Remove potatoes, drain on kitchen paper and season with salt. Sprinkle Tzaziki with a teaspoon of olive oil. Drain the bifteki on kitchen paper. Arrange potato chips and bifteki on plates, garnish with sage and lemon wedges. Add tzatsiki