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Biftekia with roasted lemon potatoes
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5 from 6 votes

Biftekia with roasted lemon potatoes

The best biftekia, with the most lemony Greek potatoes
Prep Time50 minutes
Cook Time1 hour 30 minutes
Total Time2 hours 20 minutes
Course: Main Course
Cuisine: Greek
Servings: 4 people
Author: Mia Kouppa

Ingredients

Potatoes

  • 10-12 medium size potatoes, peeled and cut into wedges we prefer to use yellow flesh potatoes
  • 2 large carrots, peeled and cut into chunks
  • 1/2 cup (125 mL) freshly squeezed lemon juice
  • 1 tbsp salt
  • 1 tbsp dried oregano
  • 1/4 tsp ground black pepper
  • 3/4 to 1 cup (250 mL) olive oil
  • 3/4 to 1 cup (250 mL) vegetable oil we use corn oil

Biftekia

  • 1 lb ground pork
  • 1 lb ground veal
  • 2 medium yellow onions, grated
  • 2 large eggs
  • 1/3 cup (40 grams) bread crumbs
  • 3 cloves garlic, finely minced
  • 1 tsp red wine vinegar
  • 1-2 tbsp finely chopped fresh mint
  • 1 tsp dried oregano
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/4 tsp pepper
  • Vegetable oil for frying
  • fresh lemon juice, for serving optional

Instructions

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.
  • Enjoy!

Notes

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.