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  • Keftedes

    Keftedes is a famous Greek appetizer, commonly served as part of a Meze platter, with some creamy tzatziki sauce and pita breads. Keftedes can also be served as a filling meal with some basmati rice and a nice Greek feta salad. Leftovers make a delicious brand new dish, added in a tomato-based sauce with some mashed potatoes, or pasta.
    Recipe by Androulla Gould.

    Keftedes - primary image

    2 lb pork mince
    1 kg potatoes
    2 medium onions, or 1 large (not small), very finely chopped
    1 egg
    Mint leaves – several, finely chopped, or dried mint (almost a whole small jar)
    Flat-leaf parsley – a large packet of parsley sprigs, finely chopped, or a jar of dried parsley
    Cinnamon – 2 heaped desert spoons
    Salt & pepper
    Lemons to sprinkle
    Vegetable / sunflower oil for frying


    Peel potatoes, and shred very finely.

    Add the shredded potatoes, pork mince, onions, egg, mint, parsley, cinnamon, salt & pepper into a large bowl, and mix together very well. 

    Prepare several meatballs by shaping a meatball in the palm of your hands, in a sort of slightly flattened oval shape (approximately the size of half a lemon), and place on a dinner plate.  Alternatively, you can make smaller ones by simply using less mixture for each meatball, and rolling into a round ball. 

    In a deep frying pan, pour enough oil to just about cover the meatballs.  Heat to a medium-high heat, until sufficiently heated. You will know it is hot enough when you take a tiny amount of the mixture and drop into the oil; if it starts to sizzle – it’s hot enough.  Keep watching the oil – don’t let it overheat.

    Add the prepared meatballs from the plate into the frying pan, one at a time.

    Don’t leave the frying meatballs unattended.  After a few minutes, use a couple of dinner/desert spoons to gently turn the meatballs over to cook evenly. 

    Once the meatballs are cooked through, remove them from the oil (a slotted spoon is ideal) and into a bowl to keep warm and sprinkle a little with fresh lemons, and enjoy!


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