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Categories:
onions white cabbage potatoes olive oil paprika oregano garlic flour ground beef mustard egg green chilies Feta cheese peppers Greek yogurt spring onions white wine vinegar fresh oregano
Viewed: 49 - Published at: 4 years agoIngredients
- 2 None onions, chopped
- 1 1/2 lb white cabbage, shredded
- 2 1/4 lb potatoes, peeled and thickly sliced
- 8 tbsp olive oil
- 1 tsp paprika
- 2 tsp dried oregano
- 4 cloves garlic, chopped
- 2 tbsp all-purpose flour
- 1 lb ground beef
- 2 tsp mustard
- 1 None egg
- 3 oz preserved green chilies, drained and sliced
- 1/4 lb feta cheese, crumbled
- 1 - 13 oz jar roasted peppers, drained and chopped
- 1 1/4 cup Greek yogurt
- 1 bunch spring onions, sliced
- 3 tbsp white wine vinegar
- None None fresh oregano, to garnish
Method
- Preheat the oven to 400°F. Mix half the onions with the cabbage and 1 tsp salt and refrigerate for 1 hour. Mix the potatoes with 3 tbsp of the oil, the paprika, dried oregano and a pinch of salt then spread out on a baking sheet lined with parchment paper and bake for about 35 mins.
- To make the patties, mix the remaining onions with half the garlic, flour, ground beef, mustard, egg, 1 tsp salt and pepper. Dust the work surface with flour and shape the meat mixture into 8 oval-shaped patties with an indentation in the center. Mix the chilies with the feta then fill 4 of the indentations with the feta and top with the remaining patties, sealing the edges firmly so the feta mix is encased.
- To cook the patties, heat 2 tbsp oil in a large skillet and sear the patties for about 4 mins on each side.
- To finish, mix the roasted peppers with the remaining garlic and yogurt and season to taste. Stir 1/2 into the cabbage mixture along with the spring onions, 3 tbsp oil and the vinegar. Season to taste. Serve the patties with the remaining yogurt cream, potatoes and cabbage salad. Garnish with oregano.
