In a bowl mix together the ingredients for the patties, season well and cook a small piece to check for seasoning and adjust accordingly.
Let flavours infuse for 30’ in the fridge.
30 minutes before you start cooking, remove the mince mixture to come to room temperature. Preheat your oven to 190C.
Place the potato wedges in a roasting pan.
Season them well and add the dry oregano.
Drizzle some olive oil, add the lemon juice and rub with your hands to coat all over.
Place a shallow bowl with wine or lemon juice or even water next to you.
Take a couple of spoonfuls of the mince, then dip your palms in the liquid and form your patties. Place them on top of the potatoes and repeat.
Drizzle some more extra virgin olive oil and bake until patties are dark golden brown, about 20’-25’. Halfway through the cooking flip them.
Check the patties for doneness and if cooked remove them. Place them on a plate cover them loosely with alfoil and keep warm over the stove. They should be feel spongy to the touch.
Continue roasting the potatoes until they are soft and golden brown. Make sure you flip them as well so they can cook evenly.
Serve with a crisp green salad and a nice cool red wine or beer.
Happy Summer everyone!