Greek Style Kiftedes with Tzatziki

By Executive Chef Sonu Koithara

• Finely mince the garlic and grate the onion
• Cut the edges of the bread slices and soak in the milk
• In a bowl, mix together minced lamb, minced chicken, grated onion, minced garlic, oregano, cumin, chopped mint, salt, pepper, eggs, nutmeg and the soaked bread. Mix well
• Using wet hands, roll the mince into 30gm patties
• Blanch the Kiftedesin a pot of boiling water for about 2-3 minutes
• Heat oil in a pan, sauté the blanched Kiftedesbrowning them from all sides tillthey are cooked through
• To make the Tzatziki, core out the cucumber and grate it. Drain the water from the grated cucumber
• In a bowl mix together the Greek yogurt, grated cucumber, chopped dill, minced garlic and lemon juice
• Serve the Kiftedes with the Tzatziki