POTATO KEFTEDES

In traditional Greek cuisine Keftedes are made from ground meat, typically either lamb of beef. It’s combined with a couple finely diced vegetables, spiced, rolled into balls, and either seared or roasted as a shish kabob. This recipe takes the concept, along with many of the flavoring components, and applies it to potatoes rather than meat.

Serves 4
40 minutes
235 kcal per serving


Ingredients

• 750 g potatoes, peeled and sliced
• 1 bunch scallions, finely chopped
• 1 red chilli, seeded and finely chopped
• 1 tbsp olive oil
• 1 egg
• Salt and black pepper

Method

1. Boil the potatoes in lightly salted water until cooked through, between 10 and 15 minutes.
2. Pour off the cooking water and mash the potatoes.
3. Sauté the spring onions and chillies in 1 tsp of olive oil in a skillet on low heat.
4. Mix it with the mashed potatoes.
5. Add the egg, then season with salt and pepper.
6. Shape the potato mixture into 8 patties.
7. Fry them in the rest of the olive oil in a skillet over medium heat until they are nicely browned, 2-3 minutes per side.
8. Serve with e.g. tzatziki.