Greek meatballs with mint (Keftedes)

1. Cut the crusts off the bread, soak the insides in water, then squeeze them out well.

2. Grate the onion and chop the garlic, mint and parsley very finely.

3. In a bowl knead both kinds of mince with the bread, onion, garlic, herbs, oregano, egg, salt and pepper, then cover and chill for at least 30 minutes.

4. With wet hands, shape walnut-sized balls, flatten them slightly and coat lightly in flour.

5. Heat the sunflower oil in a frying pan and fry the meatballs in batches for about 6-8 minutes, turning, until crisp and cooked through, then drain on kitchen paper.

6. Serve with lemon wedges and tzatziki.

Tip: Keftedes are the stars of every Greek meze table; fresh mint gives them their flavour, so don't leave it out. After resting, the mixture holds together better and won't fall apart when frying.