Keftedes

Cut the crusts off the bread, tear it up and soak it in the vinegar with a splash of water for 5 minutes, then squeeze it out and mash to a paste.

Grate the onion, crush the garlic, chop the parsley and mint and beat the egg. Mix them with the bread paste, both minces, the oregano and plenty of salt and freshly ground black pepper.

Knead it for 1 minute, then cover and refrigerate for at least 1 hour. This rest firms them up and lets the mint come through.

Roll into small balls, no bigger than a walnut, and flatten each very slightly.

Dust lightly with flour, knocking off the excess.

Fry in batches in a thin layer of olive oil, about 3 mm, over medium-high heat for 6 to 8 minutes, turning, until dark brown and crusted all over and cooked through with no pink in the middle.

Drain briefly, cut the lemon into wedges and serve the keftedes hot with the lemon, or at room temperature as part of a meze.