Bifteki with Patates (Greek-style meatballs with roast potatoes)

Directions

1. Preheat oven to 180°c (fan-forced).
2. Peel the potatoes, cut them into long wedges and place them in a large roasting tray.
3. Drizzle 50ml of olive oil over the potatoes followed by the grated tomato, the Souvlaki Spice Rub, salt and water or chicken stock. Toss to coat.
4. Place the tray in the preheated oven and bake for 30 minutes.
5. In a large bowl, add the beef mince, Souvlaki Spice Rub, 1 tsp salt, 30ml olive oil, the grated onion, chopped parsley, egg and breadcrumbs.
6. If using stale bread, place it in a small bowl and cover it with water. Allow the bread to soften for 2 mins then squeeze out the water from the bread. Crumble the softened bread and add it into the beef mince.
7. Mix the bifteki ingredients thoroughly until well combined. Shape the mixture into 9 round patties (approximately 100g each). *For an extra delicious twist, stuff the biftekia patties with small pieces of Greek Kefalotyri cheese, Halloumi cheese or feta before baking for oozy, cheesy goodness!
8. Once the potatoes have baked for 30 minutes, take the tray out of the oven and place the biftekia on top of the potatoes, spacing them out evenly. Brush the tops of the biftekia with a little olive oil.
9. Return the tray into oven and bake for a further 30 minutes.