Biftekia Gemista (Greek Stuffed Beef Patties with Feta and Potatoes)
Ingredients
- 1kg (2.2 lbs) fatty beef mince
- 60g (2 oz / ¼ cup) breadcrumbs
- 170ml (6 fl oz) milk
- 1 tbsp dried oregano
- 1 egg
- 1 lemon (zested and juiced)
- salt
- small bunch of parsley, finely chopped
- 1 brown onion, finely diced
- 4 cloves of garlic, finely diced
- 200g (7 oz) feta, diced
- 6 medium-sized potatoes, cut into wedges
- 3 tbsp olive oil
Method
1. Combine the beef mince, breadcrumbs, milk, dried oregano, egg, lemon zest, and a generous pinch of salt in a large bowl.
2. Finely chop half the parsley and add it to the mixture.
3. Add the finely diced onion and garlic to the bowl.
4. Mix thoroughly until the mixture is smooth and springy in texture.
5. Cut the feta into six equal pieces.
6. Divide the beef mixture into six portions. Roll each into a ball, flatten into a patty, and place a piece of feta in the centre.
7. Wrap the beef mixture around the feta, sealing it completely, and reshape into a patty.
8. Refrigerate the patties until you are ready to cook.
9. Preheat the oven to 190°C (375°F).
10. Slice the potatoes into wedges and place them on a large baking tray.
11. In a small bowl, mix the lemon juice, a teaspoon of oregano, a pinch of salt, olive oil, and 120ml (4 fl oz) water. Pour this mixture over the potatoes.
12. Toss the potatoes to coat them evenly.
13. Arrange the beef patties on top of the potatoes.
14. Bake for 45–50 minutes, or until the potatoes are golden and crispy and the patties are fully cooked.
15. Garnish with the remaining parsley and serve.
