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Cypriot Keftedes

Name: Cypriot Keftedes
Total time: 40 min
Yield: Serves 4
Cuisine: Cyprus
Ingredients: 400g Ground Pork; 2 Potato; 1 Onion; 1 Bread; 1 Egg; 1/2 bunch Parsley; 2 tsp Dried mint; A pinch Cinnamon powder; 1 tsp Salt; A pinch Black Pepper; To taste Oil for frying; 1 Lemon

Main Dish

⏱ 40 min

👥 Serves 4

Difficulty ⭐

Ground meat mixed with grated potato and mint and fried — a meze staple meatball in Cyprus.

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📖 The Story Behind This Dish

Keftedes are meatballs eaten widely across the Greek-speaking world, but in Cyprus they're distinguished by plenty of grated potato, which makes them light and fluffy. Fragrant with mint and parsley, they're essential on meze platters, in children's lunch boxes, and at picnics.

🌆 Where it's eaten: On a summer evening at a taverna with a sea view in Cyprus, plates of little fried meatballs are eaten with lemon and tahini sauce.

🥕 Ingredients (serves 4)

Ground Pork 400g
Potato 2
Onion 1
Bread 1
Egg 1
Parsley 1/2 bunch
Dried mint 2 tsp
Cinnamon powder A pinch
Salt 1 tsp
Black Pepper A pinch
Oil for frying To taste
Lemon 1

👩‍🍳 Instructions

Grate the potato and onion and lightly squeeze out the liquid.
Soak the bread in water and squeeze.
Add the potato mixture, bread, egg, chopped parsley, mint, cinnamon, salt, and pepper to the ground meat, knead well, and rest 30 minutes.
Shape into small logs.
Fry in 170°C oil until golden and serve with lemon.

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