Greek Easter – Stuffed Keffethes on Herb Salad

1. for the keffethes: peel and finely dice the onions. Rinse parsley, mint and oregano, shake dry and chop the leaves finely. Soak toast in cold water, squeeze and mix with mince, tapenade, the chopped herbs and egg.

2. add some flavor to the meat dough with cinnamon, pepper, salt and cloves.

Form 12-16 small patties from the dough. Top each with a piece of feta and shape into meat loaves. Place on a tray lined with parchment paper and bake in a heated oven at 200 degrees , convection oven 180 degrees , gas mark 4 for about half an hour.

For the herb salad: rinse the lettuce and kitchen herbs after they have cooled down, dry them with a tea towel and cut them into bite-sized pieces. Arrange on a platter. Stir well the juice of one lemon, salt and olive oil and pour over the lettuce just before serving. Sprinkle with enough pepper to taste.

4. Serve keffethes on top of or with the leaf salad.

Tip:

After frying, drizzle the keffethes with a tiny bit of juice from a lemon.

Nutritional value: per unit about 445 Kcal, 34 g fat.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!

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