Recommended Restaurants & Tavernas
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
PALLAS
With a splendid view to the Old harbor, this beautifully renovated Neo-Classic villa with its modern-chic design, serves creative Mediterranean cuisine for both meat and seafood lovers under the hands......
Read more »
