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Keftedes - Fried Meatballs with Herbs |
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½kg
beef, minced
- ½kg pork, minced
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3
large potatoes
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1
large onion
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60g
fresh white breadcrumbs
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3
tablespoons parsley finely chopped
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1
tablespoon mint finely chopped or 2 teaspoons dried mint
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1
teaspoon oregano
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½
teaspoon ground cinnamon
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1
teaspoon salt
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1
teaspoon ground pepper
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1
tablespoon olive oil
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2
teaspoons wine vinegar
- vegetable oil
for deep frying
In
a large mixing bowl, grate the onion, on the fine side of the grater; add the
meat, breadcrumbs, parsley, mint, oregano, cinnamon, eggs, salt and pepper and
mix well.
In a medium bowl grate the
potato on the fine side of the grater; place the grated potatoes in a fine
sieve and squeeze the excess liquid; then incorporate the potatoes in the meat
mixture adding the vinegar and olive oil, again mixing well. With your hands form the meat mixture into 30
or so, oblong shaped meatballs or walnut-sized balls.
In
a large frying pan, heat the vegetable oil over moderate heat. When oil is hot, add about one third of the
meatballs and fry them, turning them occasionally for 6-8 minutes or until
they are evenly browned and cooked through.
With a slotted spoon, remove keftedes from the oil and place in serving
dish; keep them warm while you cook the rest of them.
Serve
with chips, cucumber and tomato salad, yoghurt and don’t forget to have plenty
of lemon juice for the keftedes.
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Last Updated ( Monday, 09 May 2005 )
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Recipes