Remove the fat (90%) and bones (100%) from the ladles and pass them through a meat grinder twice.
Soak bread in water and squeeze well.
Peel and chop onions and sauté in olive oil until translucent.
Chop or press garlic very finely.
Knead minced meat, squeezed bread, steamed onions, chopped garlic with eggs to a dough. Season with paprika, pepper, salt and finely chopped mint leaves.
If the dough is too soft/liquid, knead in a tiny bit of flour.
Divide meat dough and feta cheese into eight portions each. Cover each cheese portion with meat dough and shape into oblong keftedes.
Turn tirikeftedes in flour to the other side and roast in oil until golden brown.
Serve with e.g. farmer’s salad and retsina.