A unique recipe of “Flampouriotika” trachana!
- 20 ml olive oil
- 1 onion, grated
- ½ cup “Flampouriotika” Frumenty
- 1 pound ground beef from rump
- 2 slices bread, preferably stale, without crust, soaked for 2-3 minutes in water and well wrung
- ½ cup grated gruyere spicy (eg Crete or Naxos)
- 2 eggs, preferably organic
- 1 tsp. tablespoons tomato puree
- 1 heaped tsp. tablespoons dried mint, crushed
- ½ tsp. fresh dried oregano, crumbled
- Salt and freshly ground pepper
- Flour for all purpose flour for
- Olive oil for frying
In a bowl throw 400 ml hot water, add the frumenty and leave to soak for 15-20 minutes, until risen and softened. In wring and squeeze well with cheria.In a small pan heat the olive oil over medium heat and saute the onion for 2-3 minutes until softened. Retire and leave aside.
In a large bowl (or a bowl) put minced and sauteed onion with oil and knead with hands for 2-3 minutes, until well blended. Add frumenty, bread, cheese, eggs, tomato paste, mint, oregano, salt and pepper and knead the ingredients well for 4-5 minutes, until the mixture is fluffy and smooth. Cover the bowl and transfer to the refrigerator for 30 minutes, until the mixture shake for a bit and mix the aromas. Remove from the refrigerator and conjure meatballs weighing about 30 gr each. Throw the flour in a wide bowl and flour the meatballs.In a large nonstick skillet throw olive oil until it reaches 4 cm from the bottom. Heat it over medium-high heat and fry the meatballs in doses of 6-7 pieces, for 7-8 minutes, turning the ordinary, until evenly browned. Drain on absorbent kitchen paper and serve hot or lukewarm. Served with French fries or mashed potatoes or green salad.