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Golden-brown Greek keftedes stacked on a rustic plate with lemon wedges, chopped mint, and a small bowl of tzatziki nearby

Crispy Pan-Fried Greek Keftedes with Tomato and Mint

Ground beef patties mixed with grated tomato and fresh mint, pan-fried until golden and cooked through to 160 F / 71 C.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 464
Ingredients Method Notes

Ingredients
  

For the Keftedes
  • 500 g ground beef (80/20)
  • 1 slice stale bread, crust removed (about 40 g); torn into pieces
  • 60 ml water for soaking the bread
  • 1 onion, grated small (about 80 g)
  • 2 cloves garlic, minced
  • 1 egg large
  • 1 tomato, grated and squeezed medium (about 150 g before squeezing); skin discarded
  • 3 tbsp fresh mint, chopped
  • 1 tbsp dried oregano
  • 2 tbsp red wine vinegar
  • 1 tsp salt
  • 1/2 tsp black pepper
For Frying
  • 4 tbsp all-purpose flour for dusting
  • 120 ml olive oil plain, not extra virgin

Method
 

Prep the Mixture
  1. Tear the bread into pieces, put it in a small bowl with the water, and let it soak for 5 minutes. Squeeze out the liquid with your hands and crumble the bread into a large mixing bowl.
  2. Grate the tomato on the large holes of a box grater, discarding the skin. Squeeze the pulp in your hand to remove excess juice, then add it to the bowl with the bread.
  3. Add the ground beef, grated onion, garlic, egg, mint, oregano, vinegar, salt, and pepper to the bowl. Mix with your hands until just combined, don't overwork it or the keftedes will turn dense.
Shape and Chill
  1. Cover the bowl and chill in the fridge for 20 minutes. This firms up the fat and makes the mixture much easier to shape.
  2. Scoop out portions of about 45 g and roll into balls, then flatten slightly into thick patties. You'll get about 16 keftedes.
  3. Spread the flour on a plate and dust each patty lightly on both sides, shaking off the extra.
Fry and Serve
  1. Heat the olive oil in a 30 cm / 12-inch skillet over medium heat until it shimmers.
  2. Fry the keftedes in two batches of 8 so the pan isn't crowded, 3 to 4 minutes per side, until deep golden brown and cooked through to 160 F / 71 C in the center.
  3. Transfer the fried keftedes to a plate lined with paper towels to drain.
  4. Serve warm with lemon wedges and extra chopped mint, or alongside a simple tomato salad.

Notes

  • Squeeze the tomato pulp firmly, wet mixture won't hold its shape in the pan.
  • Chill the mixture for 20 minutes minimum before shaping.
  • Fry in two batches so the pan isn't crowded.
  • Cut one keftede open to check for no pink center before serving.