Keftedes

Greek Meatballs

Keftedes are delicious Greek and Cypriot meatballs which are served as a main course with salad, chips and rice or for parties and the traditional meze.

When used for parties or meze they are called Keftedakia (the 'akia' means small).

There are many variations of these mouthwatering meatballs.

Some are cooked using breadcrumbs, some with grated potatoes (some use instant potatoes!) and others use a mixture of both.

For this recipe we are using grated potatoes but you can use whatever you prefer.

Greek and Cypriot Recipes

INGREDIENTS

For the meat you can use lamb or pork or a mixture of both. Vegetarians can substitute the meat for a large bag of Quorn.

1lb of minced pork/minced lamb

2 large potatoes

1 egg

2 cloves garlic

1 large onion

1 tablespoons parsley finely chopped

1 tablespoon dried mint

1 teaspoon oregano or ground cumin

salt and pepper

1 tablespoon olive oil

Vegetable or Sunflower oil for deep frying

flour for coating

METHOD

Grate onion and garlic into a large bowl and then add meat (or quorn), parsley, mint, oregano, cinnamon, egg, olive oil, salt and pepper and mix well.

Grate potato and squeeze out excess liquid then add to mixture and mix.

Wet hands and take walnut size portions of the mixture and form into oval shapes (for large meatballs) and flatten slightly. For the small meatballs shape them into small balls.

Heat oil in large frying pan, add meatballs and cook for approximately 6 - 8 turning once (cook in small batches).

Remove meatballs from oil using slotted spatular and keep warm.

Serve with salad, chips or rice (or both), tzanziki (or yoghurt) and quarters of fresh lemon to squeeze over keftedes.

Tip! - Delicious also served with fasolia yiahni

Kali Orexi!
(καλή όρεξη)
Good Appetite