Email to Brenda-Lee Olson      

Keftehes

Source of Recipe

contributed by Angela Lowry modified from an unknown source


List of Ingredients

2 medium slices of GFCF bread, soaked in water for 10 minutes
1/2 pound minced beef
1/2 pound minced lean lamb
1 medium onion, grated
1 egg
Juice of one lemon
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh oregano
2 tablespoons chopped fresh mint
Salt
Freshly ground black pepper
1 cup olive oil


Recipe

Preheat the fryer.

Squeeze out the bread, discarding the liquid.

In a mixing bowl, combine the bread, beef, lamb, onions, egg, lemon juice, and herbs. Mix well.

Season with salt and pepper. Cover and refrigerate for 30 minutes.

Using your hands, roll the mixture into balls, about the size of a quarter.

Place the flour in a shallow pan and season with salt and pepper. Roll the balls in the seasoned flour, coating completely.

Fry the balls, in batches, until golden brown, about 2 to 3 minutes, stirring constantly for overall browning. Remove and drain on paper towels. Season with salt and pepper.

Serve warm.