GREEK MEATBALLS GLUTEN FREE |
- 500g beef mince
- 1 large sebago potato, peeled
- 1 brown onion,grated
- 1 garlic clove, minced
- 1 egg
- 2 tbs flat leaf parsley, finely chopped
- 2 tbs mint, finely chopped
- 1 tsp dried oregano
- Sea salt flakes and cracked pepper
- Olive oil to fry
Conventional Method
- Finely grate potato and squeeze out excess moisture firmly with both hands. Combine with all other ingredients in a bowl. Season generously with sea salt flakes and a pinch of cracked pepper.
- Refrigerate for 30 minutes. Roll out into small balls.
- Fry in oil rotating frequently until browned all over.
- Remove from pan and drain on paper towel. Sprinkle extra salt if required.
- Serve with tzatziki.
Thermomix Method
- Place potato cubes in mixing bowl and grate 8 sec/speed 7. Remove and squeeze out excess moisture.
- Add onion,herbs and seasoning to mixing bowl and chop for 3 sec/speed 7.
- Add mince and egg and mix for 2 min/reverse mode/soft setting. Season generously with sea salt flakes and a pinch of cracked pepper.
- Refrigerate for 30 minutes. Roll out into small balls.
- Fry in oil rotating frequently until browned all over.
- Remove from pan and drain on paper towel. Sprinkle extra salt if required.
- Serve with tzatziki.
Recipe by Helen Tzouganatos at https://helentzouganatos.com/greek-meatballs-gluten-free/
3.5.3226