Keftedes with potato chips and tzatziki

Name: Keftedes with potato chips and tzatziki
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1/2 Cucumber; 500 g creamy yoghurt; 10-11 TABLESPOONS Olive oil; 3 Garlic cloves; 7-10 Tbsp salt, pepper; 750 g Potatoes; 2 discs White bread; 2 medium-sized onions; 4-6 Stem(s) Oregano; 500 g mixed mince; 1 egg, sweet paprika; 7-10 Tbsp ground cumin; 1 tomato and 1 untreated lemon to garnish

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1/2 Cucumber
500 g creamy yoghurt
10-11 TABLESPOONS Olive oil
3 Garlic cloves
7-10 Tbsp salt, pepper
750 g Potatoes
2 discs White bread
2 medium-sized onions
4-6 Stem(s) Oregano
500 g mixed mince
1 egg, sweet paprika
7-10 Tbsp ground cumin
1 tomato and 1 untreated lemon to garnish

Directions

1
Wash, clean and roughly grate the cucumber. Mix yoghurt and 2 tablespoons of oil. Peel garlic, press 2 cloves directly into the yoghurt. Season to taste with salt and pepper
2
Peel and wash the potatoes, slice them into thin slices and put them in cold water. Soak bread in cold water. Peel onions. Dice onions and 1 garlic clove. Wash oregano, chop half finely. Squeeze the bread. Knead with minced meat, egg, half onions, chopped oregano and garlic. Season with salt, pepper, paprika and cumin
3
Form 12 oval meatballs from the minced mass. Fry in 2-3 tbsp. hot oil all around for about 10 minutes. Keep warm
4
Drain the potato slices and pat them dry well. Fry in 6 tablespoons of hot oil in portions until golden brown. Drain on kitchen paper. Season with salt
5
Wash the tomato, dice roughly. For the tzatziki, squeeze the cucumber well and stir into the yoghurt. Season to taste. Serve with Keftedes and the potato chips. Garnish with tomato, lemon, rest of onion and oregano
6
Drink: Greek red wine, for example Nemea from Boutari, and Ouzo 12