Sheftalia

Method

Combine the minced pork, minced lamb, chopped onion, parsley, mint, coriander, cumin, salt and pepper in a large bowl and mix thoroughly until well combined. Divide the mixture into 8 equal portions and shape each into an oblong patty approximately 10 centimetres long. Gently wrap each patty with the drained caul fat, which will hold together during cooking and create a delicate, lacy exterior. Heat the olive oil in a large frying pan or griddle over medium-high heat and cook the sheftalia for 5-6 minutes on each side until golden brown and cooked through. Serve hot with lemon wedges, grilled tomatoes and onions, or with pitta bread and tzatziki sauce.