Place mince, potato, onion, egg, breadrumbs and herbs in a bowl, season well and mix to combine. Roll the mixture into 1 tbs-sized balls (you should be able to make about 18-20) and set aside on a tray.

Place a medium frypan over medium heat and add enough olive oil to cover the base of the pan. Working in batches, shallow fry keftedes, turning frequently, for 8-10 minutes until golden and cooked through. Remove from the pan and drain on paper towel.

For the pita, place flour and yoghurt in a medium bowl and mix by hand until combined. Transfer dough to a clean bench dusted with flour and knead until smooth. Divide into 8 equal portions and roll out into 15cm rounds.

Drizzle a little olive oil in a medium frypan over medium heat. In batches, cook pita for 2 minutes on each side or until lightly golden.

Serve keftedes warm with pita, tzatziki, tomato, cucumber, onion, herbs and lemon