with Potato Salad and Herbed Yoghurt

Prep time: 45 mins    Cook time: 50 mins    Serves: 4


Iceberg lettuce cups, to serveSoutzoukakia

300g beef mince

300g pork mince

80ml olive oil

1 cup finely chopped parsley

1 cup finely chopped mint

1 lemon, juiced

1 egg

1 onion, grated

2 garlic cloves, crushed

1/2 cup crushed ice

1 large tomato, finely chopped

1 tbs sweet paprika

1 tbs dried oregano

2 tsp ground cinnamon

2 slices bread soaked in milk to soften, excess moisture squeezed out

Salt and pepper, to seasonHerbed Yoghurt

250g Greek-style yoghurt

1 tbs finely chopped dill

1 tbs finely chopped mint

1 garlic clove, crushed

2 tsp Dijon mustard

1 tbs lemon juicePotato Salad

1kg baby potatoes

3 tbs extra virgin olive oil

4 corn cobs

1 bunch spring onion, finely chopped


  1. To make soutzoukakia, line an oven tray with baking paper. Using your hands, combine all ingredients together in a bowl. Season well.
  2. Shape mixture into golf-ball-sized rounds and place on prepared tray. Cover and refrigerate until required.
  3. To make herbed yoghurt, combine all ingredients together in a bowl. Season and refrigerate until required.
  4. To make potato salad, place potatoes in a saucepan of cold water, bring to the boil and boil gently until tender. Drain. Cool completely. Cut in half and toss with 1 tbs of the oil.
  5. Cook potato pieces and corn on a hot barbecue grill plate until lightly charred all over and corn is tender. Season well.
  6. Trim corn kernels from cobs and place in a bowl with potato and onion. Add remaining oil and toss to combine.
  7. Preheat a barbecue hotplate. Add soutzoukakia to plate and cook, turning, for 10-15 minutes or until just cooked through.
  8. Place lettuce leaves on serving plates and fill with potato salad. Serve with soutzoukakia and herbed yoghurt.