100 ground veal 1 Onions 2 garlic clove 0.5 Cucumber 20 Coriander leaves 0.5 Lemon 1 Eggs 0.5 Yogurt 1 tablespoon Milk, 2% 1 teaspoon Breadcrumbs 3 pinch Cumin powder 0.5 teaspoon coriander powder 45 mL Olive oil 1 pinch Salt 1 pinch Pepper Peel and chop onion and garlic. Grate some zest of the lemon half, and squeeze it. Rinse and chop the coriander. Peel and deseed the cucumber. Chop finely and stir in the yogurt with half of the garlic and coriander. Add salt, pepper, and sprinkle with 2 pinches of cumin. Drizzle with lemon juice. Mix together and set aside. Heat a dash of olive oil in a frying pan and sweat the onion. Place the breadcrumbs in a mixing bowl, pour in the milk, and let the breadcrumbs absorb it. Then add the ground veal, melt onion, egg, garlic, coriander, 3 pinches of cumin, and zest. Season with salt, pepper, and mix thoroughly. Shape the mixture into two or three small meatballs, and then flatten out so that they resemble a 2-3 cm thin burger. Heat 2 tablespoons of olive oil in a frying pan and brown them over high heat, for about 6 minutes. Stir frequently to prevent the patties from drying out. Serve the veal kefta with cucumber-yogurt salad. To add calcium to your meal, consider a dairy product for dessert.