Beeftekia me patates lemonates (Greek meat patties baked with lemon potatoes)
Dimitra's Dishes · ♥ 2.4K likes · 128.1K views · 7 min video
Read about ground beef in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 whole onion
Pulse the quartered onion in a food processor until very finely chopped and add to the ground beef in a bowl.
- fresh parsley
Pulse the parsley until finely chopped and add.
Parsley, crumbs, milk, eggs and seasoning
- 1½ cup unseasoned breadcrumbs
- 1 cup milk
Add the breadcrumbs and milk; whisk the eggs at the side of the bowl with a fork.
- 2 whole eggs
- 2 tsp dried oregano
- 2 tsp salt
- freshly cracked black pepper
- crushed red pepper flakes
- ½ tsp dried mint
Add the dried oregano, salt, black pepper, red pepper flakes and dried mint, and mix very well so the seasoning is evenly distributed.
Roll a good amount of mixture into a ball, then roll it longer and point the tips; set on a baking tray.
- 8 whole russet or gold potatoes
Peel the potatoes, quarter into wedges and put in a 9 by 13 inch baking pan.
- ¼ cup olive oil
- ¼ cup fresh lemon juice
- 1 tbsp mustard
Whisk the olive oil, lemon juice and mustard in a little pitcher and pour over the potatoes.
- 2 cup water
- salt
- freshly cracked black pepper
- 2 tsp dried oregano
- crushed red pepper flakes
- ¼ tsp ground cumin powder
Add about two cups of water to cover the potatoes; season with salt, pepper, oregano, red pepper flakes and cumin and mix.
Place the meat patties on the potatoes, cover with foil and bake at 400F for 40 minutes.
- freshly chopped parsley
Uncover and bake about 40 minutes more, until the potatoes are fork tender and the meat is colored.
If the potatoes are still hard and the meat well colored, cover again and bake 15 to 20 minutes more.
Checking doneness and the broth
Rest about 20 minutes so the potatoes soak up most of the broth; garnish with chopped parsley.