FYFrom Yiayia's FridgePrivate cookbook
Cookbook image from PDF page 24

Mains

Keftedes

Kεφτέδες

Serves 6 peoplePrep 30 minutesCook 30 minutesPDF p. 24, 25

Keftedes (pronounced kef-te-des) are traditional Greek meatballs you can find in all shapes, sizes, flavours and colours. Such is the versatility of this dish, Yiayia blends together both Greek and Cypriot influences to make for a unique and delicious meal. We like to eat them by themselves, but they can be served with a tomato based sauce, in a pita or on couscous, just to name a few options. Keep an eye out for members of the family hovering around the kitchen while you’re cooking these — they tend to be eaten up before they even make it to the dining table.

Main

Ingredients

  • 5 large potatoes
  • 500g lamb mince (or beef mince
  • as a substitute)
  • 4 tablespoons of fresh parsley
  • finely chopped
  • 2 tablespoons of fresh mint
  • 1 large onion diced
  • 1 teaspoon of salt
  • ½ teaspoon of pepper
  • ½ teaspoon of ground cinnamon
  • The juice of 1 large lemon
  • ½ cup of breadcrumbs
  • 2 eggs
  • 1 cup of canola oil (or as much as you
  • need to shallow fry all of your keftedes)

Method

  1. Finely grate potatoes into a large bowl. Use the finest option on your grater, it’ll be worth it
  2. After grating all the potatoes, drain out all the excess liquid using a sieve
  3. In a large bowl, add the minced meat. Yiayia used to mince her own using lamb belly. If you're mincing your own meat, remember that fat is flavour, and don't cut it off. If you're not that comitted, store-bought mince works just as well — and if you can’t find lamb, beef is a fine substitute.
  4. Add parsley, mint, onion, salt and pepper, cinnamon, lemon juice and bread crumbs. Mix together well using your hands. Once combined mix in the eggs
  5. Take a handful of the mixture, about half the size of your palm, and mould into egg-shaped formations
  6. Add enough canola oil to shallow fry the keftedes into a large pan. Make sure the oil is piping hot before you try to cook anything
  7. Using tongs, carefully place your keftedes into the oil
  8. After 2-3 minutes, the bottom-side should be golden brown and firm. Once brown, flip each of the keftedes and cook for a further 2-3 minutes until both sides are golden brown. Remove from the pan and set aside
  9. Using paper towels, pat the keftedes dry to remove as much oil from the surface as possible
  10. Serve on a large plate and squeeze an extra bit of lemon juice over the top and garnish with parsley