Ingredients

Method

• steamed green beans, for serving
• a small mixed salad, for serving
• pitta bread, for serving (optional)
For the garlic sauce
• 2 medium-sized potatoes (about 200 g)
• 4-6 cloves garlic, peeled
• sea salt and freshly ground black pepper, to taste
• 2 T red-wine vinegar
• 4 T olive oil
For the beef patties
• 500 g lean free-range beef mince
• 1 organic onion, finely chopped and fried until very soft
• ½ cup soft breadcrumbs
• 1 free-range egg, lightly beaten
• 1 t dried oregano or rigini
• sea salt and freshly ground black pepper, to taste
• olive oil, for brushing

Method

Ingredients

To make the garlic sauce: Peel and boil the potatoes then mash. Chop the garlic then sprinkle with a little salt before crushing to a paste using the tip of a knife.
Mix with the vinegar before adding to the mashed potato. Gradually add the olive oil until smooth and creamy – if the sauce seems too thick, thin it with a little hot water. Check seasoning.
To make the beef patties: Lightly knead together all the patty ingredients, except the seasoning and olive oil. Divide the mixture into four, shape into patties and flatten. Season.
Brush with olive oil and place on a grill pan coated with cooking spray. Slide under a hot grill for a few minutes per side, or until nicely browned on the outside, but moist and slightly pink inside.
To serve: Plate the patties and serve with the garlic sauce and steamed beans, plus a small side salad and some pitta bread, if you like.
Cook’s tip: For a really substantial "sandwich", stuff a pitta pocket with the beef, garlic sauce and salad.
Per serving: 2496.6 kJ, 31.5 g protein, 36.9 g fat, 29.1 g carbs

TASTE’s take:
The correct name for this sauce is Skordalia (it's Greek), but, whatever you call it, it’s packed full of garlic – that aromatic seasoning we either love or hate – which, studies show, can lower cholesterol, prevent dangerous blood clots, reduce blood pressure, prevent cancer and protect against bacterial and fungal infections.