Keftedes (Greek meatballs)

Soak the bread in cold water for a couple of minutes, then squeeze it out well.

Grate the onion on a fine grater and finely chop the garlic, mint and parsley.

Put the beef, bread, onion, garlic, herbs, oregano, salt and pepper into a bowl and crack in the egg. Knead with your hands for 3–4 minutes until evenly combined.

Cover the bowl and chill for 30 minutes — the mixture firms up and is easier to roll.

With wet hands, roll the mixture into walnut-sized balls and flatten them slightly. Dredge in flour and shake off the excess.

Heat the oil in a frying pan over medium heat. Fry the keftedes in batches for 4–5 minutes on each side, until deep golden outside and cooked through.

Lay the meatballs into the oil away from you — it spits. Break one open: there should be no pink left inside.

Transfer to paper towels to drain off excess oil, then to a platter. Serve warm or at room temperature. Done!