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Greek Potato Fricadelles (Patatokeftedes)

ingredients

2 1/4 lb (1 kg) floury potatoes
3 eggs
1 small onion, grated
3 1/2 oz (100 g) grated hard cheese
3 tbsp finely chopped parsley
light olive oil
fine dry breadcrumbs
nutmeg
salt and pepper

garnish with:

parsley
lemon wedges

serve with:

beetroot salad

method

1. Scrub the potatoes clean under running cold water and steam until very tender; spear with a carving fork and peel while still boiling hot. Put them through a potato ricer twice (or push through a fine sieve) and place in a large mixing bowl. Work in 1 whole egg and 1 yolk (reserve the white from this second egg). Mix in the onion, cheese, parsley and a generous pinch each of salt, pepper and grated nutmeg.

2. Break off pieces of the dough mixture and shape between your palms to the size of a small egg; press gently to flatten slightly.

3. Lightly beat 2 egg whites (you will have 1 yolk left over, which you can reserve for use in another recipe); spread out about 4 oz (120 g) breadcrumbs in a large plate. Dip the fricadelles in the egg whites to moisten all over and then coat thoroughly with the breadcrumbs. Arrange on a plate or chopping board, cover with cling film and chill in the refrigerator for at least 1 hour.

4. When it is time to cook the fricadelles, heat plenty of oil in a deep-fryer to 350°F (180°C) mark 4 and fry them 2 or 3 at a time until crisp and golden brown.

5. Place in a single layer on kitchen paper, uncovered, to keep hot in the oven while you finish frying the rest.

6. Serve without delay on a heated oval platter, garnished with sprigs of parsley and lemon wedges, accompanied by a beetroot salad dressed with oil, wine vinegar, salt, freshly ground pepper and sprinkled with finely chopped parsley.

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