These Cyprus keftedes are amazing little treats and not your ordinary meatball. What makes them unique to Cyprus is the use of potato in the mix instead of breadcrumbs. They are a wonderful addition to the meze meal. They can also be made larger and flat as a main dish. Serve with one of the dips from the meze like tratziki and a simple squeeze of lemon. Awesome!
Cyprus Keftedes (meatballs)
- For the meat you can use lamb or pork or a mixture of both.
- 1 lb of minced pork/minced lamb
- 2 large potatoes
- 1 egg
- 2 cloves garlic
- 1 large onion
- 1 tablespoons parsley finely chopped
- 1 tablespoon dried mint
- 1 teaspoon oregano or ground cumin
- salt and pepper
- 1 tablespoon olive oil
- Vegetable or Sunflower oil for deep frying
- flour for coating
Grate onion and garlic into a large bowl and then add meat, parsley, mint, oregano, cinnamon, egg, olive oil, salt and pepper and mix well.
Grate potato and squeeze out excess liquid then add to mixture and mix.
Wet hands and take walnut size portions of the mixture and form into oval shapes (for large meatballs) and flatten slightly. For the small meatballs shape them into small balls.
Heat oil in large frying pan, add meatballs and cook for approximately 6 – 8 minutes turning once (cook in small batches).
Remove meatballs from oil using slotted spoon and keep warm.
Serve with tzatziki and quarters of fresh lemon.