Keftedes are often served as part of a platter of mezedes. They can also be a main course on their own if serve them with a salad and tzatziki or talatouri on the side, or you can tuck them into a pita and enjoy them as a sandwich.
This recipe makes about four servings.
- 1 egg, lightly beaten
- 2 thick slices white bread, crusts removed
- 1 medium size onion, finely chopped, or grated
- 1 tablespoon fresh chopped parsley
- 2 tablespoons fresh mint
- 1 clove garlic, crushed
- 500 g ground lamb or beef (about 1 lb.)
- salt and black pepper
- all-purpose flour
- Canola or vegetable oil, for frying
1. Soak the 2 slices of white bread briefly in water. Remove and squeeze out all the water from the bread. In a large bowl, add the bread, beaten egg, onion, garlic, herbs, and lamb. Season well with freshly ground salt and pepper. Mix together until well combined.
2. Take spoonfuls of the mixture and roll into walnut sized balls. Place on a tray or plate, cover and refrigerate until ready to cook. Place flour on a plate and roll each meatball lightly in the flour to coat. Shake to remove excess flour.
3. In a large heavy-based frying pan, heat the oil until very hot and fry the meatballs for 3-4 minutes on each side or until crisp and golden all over. (Note: these meatballs can be either shallow or deep fried.)
4. Drain cooked keftedes on paper towels, and serve.