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1
Depending on your steak, cut into chunks and leave in a marinade, or use as it is.
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2
Mix the ketchup, mustard and soy sauce together.
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3
Thread the meat chunks on the skewers, and drench on both sides in the ketchup mixture.
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4
Cover, and leave for a while in the fridge.
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5
Boil the potato chunks until tender.
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6
In the meantime, slice the cabbage.
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7
I used 1 baby cabbage because it is easier to work with, and I used a mandolin to slice it really fine.
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8
Chop 3 tablespoons green pepper finely (about 1/3 pepper).
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9
Drain the potato chunks, add 2 t milk to start with, and mash.
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10
Add extra teaspoon milk if too dry.
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11
Mix all the vegetables (including the mash) in a large bowl, and mix in the oregano.
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12
Add salt to taste: with sea salt flakes you need less than with fine table salt.
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13
Mix in the garlic and pepper.
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14
Whisk the egg briefly and add.
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15
Mix until you have a mixture which just hold together.
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16
If really too dry, add a teaspoon of milk.
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17
Use a pan, pref non-stick, melt the butter and oil over quite high heat, form 4 large flat patties, and fry.
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18
Lower the heat or they will burn.
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19
Once the patties slightly hold their shape (they won't be completely firm), turn over with a large spatula.
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20
They should be browned at the edges, but not fried to death.
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21
Remove and keep warm.
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22
The meat skewers: heat your grill to high.
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23
Take skewers out of the sauce, put on a grid with a pan beneath them, and grill until done.
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24
You need to turn them once or twice.
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25
Warm the leftover sauce, and use to spoon over the skewers once done.
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26
(Can be done on an outside grill or in a hot oven).
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27
Serve the skewers on the patties, with the patties on a pita bread or toasted panini, or on toasted bread or any bread you like, or even as a kind of hamburger.
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28
To serve as a main dish, add a tomato-cucumber salsa and corn on the cob -- or similar.
