Soak the bread in water, squeeze it out, add it to the minced meat and knead it thoroughly.
Add the onion, grated on a coarse grater, garlic, grated tomato, vinegar, oregano, black pepper, salt and oil to the minced meat. Mix well and thoroughly.
Stir in the chopped mint. And put it in the refrigerator for at least 1 hour.
To form small keftedes. I got 32 PCs.
If desired, you can put a small piece of feta cheese inside.
Lightly dust with flour and fry in well-heated oil until ready.
Flip it on a paper towel to remove excess fat.
Serve with feta cheese, vegetables, or your favorite side dish.
In Greece, it is still customary to serve keftedes as a snack and initial treat (mezedes). But we like it better as a hot second course.