Biftekia me patates sto fourno (baked meat patties and potatoes in tomato sauce)

Pulse a quartered large onion in a food processor until finely chopped and add to the ground beef. Pulse the parsley leaves until finely chopped and add.

Add the grated garlic, panko, milk and eggs (beaten at the side of the bowl), oregano, salt, black pepper and dried mint; optional crushed red pepper flakes for heat. Mix well by hand until evenly combined.

Rest the mixture to marinate while making the sauce, or shape now: traditional ovals, or patties or meatballs, onto a parchment-lined baking tray. Make a second batch to freeze.

Cook a finely chopped onion in a little olive oil in a saucepan until soft and slightly golden; add the grated garlic and warm until fragrant.

Add the pureed canned tomatoes, rinsing the can with a little water; season with salt and pepper (optionally half to one teaspoon sugar or honey if less acidity is wanted); add a bay leaf. Bring to a boil, then simmer on low 10 to 15 minutes until thickened.

Cut peeled potatoes into wedges in a baking pan; season with salt and pepper (optionally oregano) and toss.

Pour half the sauce over the potatoes, set the patties on top and in between, and pour over the remaining sauce. Cover with aluminum foil.

Bake covered at 400F for 30 to 35 minutes, then uncover and bake about 40 minutes more until the potatoes are fork tender and the sauce is thick. For more sauce, add a cup to a cup and a half of water at the start.

Variation: cook frozen patties in an air fryer at 350F for 12 to 15 minutes (or pan fry or bake), and serve in warmed pita with onion and tomato slices, potatoes and lots of tzatziki.