Minced Steaks with Lemon Potatoes
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g potato (s), waxy
- 1 lemon (s), juice it
- 6 stalk / s thyme
- 100 g cherry tomato (s)
- 60 g olives, black
- 500 g minced meat, mixed
- 2 tablespoon natural yogurt
- 1 egg (s)
- 100 g feta cheese
- 1 clove garlic
- salt and pepper
- olive oil
- 0.5 ½ bunch parsley, smooth, chopped
Print Recipe
Pin Recipe Instructions
- Peel the potatoes and quarter them lengthways. Mix with the juice of 1/2 lemon and 3 tablespoons of olive oil in a baking dish, season with salt and pepper. Cook in the preheated oven at 220 degrees (gas: level 3 - 4) in the lower third for about 25 minutes, turning every now and then.
- In the meantime, knead the minced meat with 2 tablespoons of yoghurt, the egg, feta cheese, the crushed garlic clove and the parsley. Season well with pepper and form 16 flat meatballs from the minced meat. Fry for 6 - 8 minutes on each side in 4 tablespoons of hot oil in a grill pan.
- In the meantime, mix the olives, the thyme stalks and the cherry tomatoes with the potatoes and cook in the oven for another 10 minutes.
- Arrange the minced steaks with the potatoes on plates, decorate with lemon wedges from the remaining lemon half.
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