Wild boar keftedes, pitta & tzatziki
Wild boar keftedes,
pitta & tzatziki
Wild boar Keftedes
500g minced wild boar
250g peeled potato, grated medium coarse & all liquid squeezed out
70g flat parsley, chopped
1 medium onion, finely diced
1 medium egg
1 tbs ground cinnamon
2 tsp dried mint
2 tbs olive oil
1 tsp baking powder
Juice of ½ lemon
2 tsp salt
¾ tsp ground black pepper
250g plain flour, sifted
4g dried yeast, dissolved in 3tbs warm water
85ml warm water, 3tbs set aside for yeast
90g plain yoghurt
250ml greek yoghurt
½ cucumber, peeled, seeded & grated
1 clove, garlic minced finely
Juice of ½ lemon
1 tbs dried mint (heaped)
1 tbs olive oil
Mix all the Wild Boar keftedes ingredients in a bowl and leave refrigerated for at least 4 hours, preferably overnight.
Mix all the pitta ingredients together and knead into a ball: add a touch more flour if the dough sticks to your hands. Rub a teaspoon of olive oil over the inside of a bowl, roll the dough to coat and cover the bowl with a clean tea towel. Leave to rest for an hour. Divide the dough into four and roll into neat balls. Cover loosely with cling film and rest for a further 30 minutes, then roll out into discs 5mm thick.
Heat a non stick pan for 3 minutes on a low to medium (the pan needs to be hot but not smoking) then cook the pitta for 15 seconds, flip and cook for 15 seconds, then flip again for 15 seconds. Flip one last time and wait for the pitta to puff up completely, then flip for 10 seconds. Lightly brush with olive oil, stack, and leave until ready to eat.
When ready, shape the keftedes mix into egg shapes. Heat enough vegetable oil in a deep pan to come half way up the keftedes. When the oil reaches 170˚C start cooking the keftedes, turning after 4 minutes and cooking for a further 4 minutes or until they are cooked through. Drain to get rid of any excess oil and allow to cool for a few minutes before serving.
To make the tzatziki sprinkle a pinch of salt over the grated cucumber, leave for 10 minutes, then squeeze out all the water in a clean tea towel until it’s bone dry. Mix all the remaining ingredients and stir in the cucumber. Taste, adjust the seasoning, and refrigerate for an hour as it is best served cold.
Serve with a Greek village salad and lemon wedges.