Traditional dishes of Cyprus 29 INGREDIENTS • 1 kg minced meat (traditionally a mix of pork, lamb, and beef) • 3–4 potatoes, grated and welldrained (about 500 g) • ¾ bunch parsley, finely chopped (about 40 g) • 2 onions, finely chopped (about 200 g) • 3 eggs • 3 Tbsp dried mint • 2 slices white bread, soaked in water and squeezed dry (about 60 g) • ½ tsp ground cinnamon • Sea salt & freshly ground black pepper, to taste • Oil, for deep frying METHOD 1. Place the minced meat and drained grated potatoes in a large bowl. 2. Add the parsley, onions, eggs, dried mint, bread, cinnamon, salt, and pepper. 3. Mix thoroughly by hand until the ingredients are well combined and the mixture holds together. 4. Shape into oval or round balls of equal size. 5. Heat oil in a deep frying pan. Fry the keftédes in batches until golden brown and cooked through (6–8 minutes). Drain on absorbent paper. Tips • Make sure to squeeze out excess liquid from the grated potatoes and bread, otherwise the mixture may be too soft. • Keftédes are best served hot, accompanied by fried potatoes, salad, or pita bread. • For a lighter version, keftédes can also be baked in the oven at 200°C for 20–25 minutes, brushed with a little oil. Ke f t é d e s (Meatballs)
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