The best biftekia, with the most lemony Greek potatoes
Course: Main Course
Keyword: Biftekakia, Biftekia, Biftekia me patates, Greek biftekia, Greek lemon potatoes, Greek meat patties, Mia Kouppa biftekia, Oven baked biftekia
Author: Mia Kouppa
10-12medium size potatoes, peeled and cut into wedgeswe prefer to use yellow flesh potatoes
2large carrots, peeled and cut into chunks
1/2cup(125 mL) freshly squeezed lemon juice
1/4tspground black pepper
3/4 to 1cup(250 mL) olive oil
3/4 to 1cup(250 mL) vegetable oilwe use corn oil
2medium yellow onions, grated
1/3cup(40 grams) bread crumbs
3cloves garlic, finely minced
1tspred wine vinegar
1-2tbspfinely chopped fresh mint
Vegetable oil for frying
fresh lemon juice, for servingoptional
For the roasted lemon potatoes
Preheat oven to 400 degrees Fahrenheit.
Mix all of the ingredients together in a large roasting pan. We use a 15-inch round roasting pan. (If you are using a smaller pan, you would use a little less oil than what is indicated in our recipe.)
Place in the bottom rack of your oven and bake, uncovered, for 1 hour.
For the biftekia
Combine pork and veal and mix gently until thoroughly combined. Then, add all of the remaining ingredients (except for the vegetable oil for frying) and mix well.
Let the meat mixture sit at room temperature for about 10 minutes.
Taking 1/4 cup at a time, shape the biftekia into oval shapes; try to shape so that they are all equal.
Pour enough vegetable oil into a deep frying pan so that it is 1/2 inch deep. Heat the vegetable oil over medium heat.
Once the oil is ready (see Recipe Notes) add your biftekia to the pan so that you can just brown them. Be careful not to crowd your pan; you will have to brown in batches.
As your biftekia are frying, gently turn them over so that all sides get browned evenly. Remember, you just want to brown them, not cook them all the way. They will finish cooking in the oven.
Carefully remove the biftekia from the oil and drain them on a plate lined with paper towel. Repeat cooking process with your next batch. Set aside.
After one hour of roasting your potatoes, remove your pan from the oven and carefully mix the potatoes well. Add the biftekia to the pan with the potatoes and carrots. If you find your pan is getting too dry, add a little more oil. Return to oven.
Bake for an additional 25-30 minutes, remove from oven, and check to make sure potatoes are done. If not, return to oven for an additional 10 minutes or so, until they’re ready.
Remove from oven and allow to cool somewhat. Transfer to a serving platter carefully (you don’t want to break apart the potatoes) using a slotted spatula to help drain off any excess oil.
Serve with wedges of lemon for the squeezing over the biftekia.
How can I tell that my oil is ready for frying?The easiest way is to use an oil thermometer and to heat your oil until it reaches 32 - 350 degrees Fahrenheit. If you don't have a thermometer however, the simplest way is to insert the handle of a wooden spoon into the oil - if bubbles form around it and rise to the top then the oil is ready. If it is bubbling too hard, then the oil is too hot. Another method is to drop a kernel of popcorn into the oil. If it pops, your oil is the right temperature for frying.
Biftekia with roasted lemon potatoes https://miakouppa.com/2021/03/05/biftekia-with-roasted-lemon-potatoes/ March 5, 2021