Juicy keftedakia

Mix the onion, the ground meat, the parsley, the spearmint, the oregano and as much salt and pepper as you like. 

If you use bread or rusks, squeeze them very well and add it to the mixture or just add the breadcrumbs mixing well. 

Break the eggs into the mixture and add the oil and the vinegar mixing well so that everything is well distributed and the tastes combine well. 

Set the mixture aside to rest for half an hour, preferably in the fridge. 

Form large keftedakia (like small burgers), coat in flour and shake off the excess flour. 

Heat the oil in a frying pan, add the keftedes and turn down the heat. 

Fry on both sides until golden brown but don't burn them.