Recommended Restaurants & Tavernas

Back

BEETROOT KEFTEDES- FROM MEET & EAT

Ingredients:
200g cooked beetroot, peeled & coarsely grated
2 spring onions, finely chopped (including greens)
50g grated anthotiro cheese
50g grated feta
1 egg, beaten
2 tbsp finely chopped dill
2 tbsp each finely chopped mint and parsley
85g breadcrumbs
85g flour
oil for frying
1 lemon

Cooking process:
1. Mix the beetroot, spring onions, cheeses, egg and herbs together. Season, then mix in enough breadcrumbs to combine. Cover and refrigerate 1 hour.
2. Shape the mixture into balls (golf-ball size), adding a little flour if the mixture is too wet. Season the flour and use to coat the balls.
3. Heat oil until hot, but not smoking, then fry in batches fro 2-3 minutes until golden on all sides. Remove with a slotted spoon and drain on paper towels. Serve hot with a squeeze of lemon and yoghurt or beetroot tzatziki.

Trending Now

Restaurant in the Spotlight

TARATSA

High above the city of Heraklion looking out to the harbor and sea is the rooftop terrace Grill & Bar of the Capsis Astoria Hotel. The overall mood is summery and......

News