These keftedes take me right back to long summer evenings in Cyprus, spent sharing conversation and mezedes with my friend Rosalie at Pantopoleio.
Keftedes are perfect for sharing and great dipped in tzatziki… nom. I’d make these everyday if I had unlimited supplies of tomato and feta.
These can be served either hot or cold – completely moreish either way.
- 300g cherry tomatoes, chopped up into small pieces, seeds and juice drained and discarded
- 100g feta, crumbled
- ½ red onion, finely sliced
- Bunch of fresh mint, roughly chopped (yielding around 2 tablespoons)
- 100g all-purpose flour
- 1 heaped teaspoon of baking powder
- Freshly ground pepper
In a large bowl combine the tomatoes, feta, onion, mint and seasoning. Mix well using your hands, really squish the mixture up. Next add 50g of flour and mix using a spoon. In a small bowl mix together the remaining flour, baking powder and enough water to make a paste. Add this to the keftedes mixture and stir with a spoon until fully incorporated.
Shallow fry in a large pan or skillet in about half and inch or so of sunflower oil. Using a tablespoon, scoop some of the mixture up and drop it into the hot oil (it’s important that the oil is really hot, otherwise you’ll end up with a soggy mess!). Cook until nicely golden on one side, then flip and proceed to do the other side.
Remove from the pan and leave to rest on some absorbent kitchen paper before serving.
Makes 14 keftedes.