Keftedes with Herbed Rice, Tzatziki & Tomato Salad

Rinse the rice under cold water until clear. Add to a pot with 450ml water and a pinch of salt. Bring to the boil, then reduce the heat to low, cover, and simmer for 15 mins. Turn off the heat and leave covered for 10 mins.

While the rice cooks make your keftedes. Peel and finely grate the onion. Peel and mince the garlic clove. Tear the stale bread into a bowl, soak in water for a few mins, then squeeze out the excess moisture.

In a large mixing bowl, combine the beef mince, grated onion, minced garlic, soaked bread, egg, finely chopped mint, dried oregano, salt, pepper and cumin. Add a splash of red wine or vinegar. Mix well with your hands until smooth. Chill in the fridge while you continue.

Finely chop the spring onions, mint and dill. Zest and juice the lemon. Add everything to the cooked rice, season with salt and stir well. Set aside and keep warm.

Make the Tzatziki. Grate the cucumber and squeeze out the excess liquid. Peel and mince the garlic. Finely chop the mint. In a bowl, combine the grated cucumber, yoghurt, garlic, mint, juice of the lemon and salt to taste. Stir and chill.

Now for your tomato salad. Chop the tomatoes into wedges or chunks. Pit and roughly chop the olives if needed. In a bowl, combine the tomatoes, olives and capers. Drizzle with olive oil, sprinkle with dried oregano and season with salt. Toss and leave to sit.

Take the meat mixture from the fridge and shape into small meatballs. Roll each one lightly in plain flour.

Heat a generous drizzle of olive oil in a large frying pan over medium heat. Fry the keftedes in batches for 8-10 mins, turning until golden brown and cooked through.

Serve up the herbed rice with the keftedes, a big spoonful of tzatziki, and the tomato salad on the side and tuck in.