Keftedhakia (Fried Small Meatballs) is a traditional Cypriot recipe for a classic starter or cold mezze dish of pork and potato meatballs bound with breadcrumbs and eggs that are served with a dipping sauce. The full recipe is presented here and I hope you enjoy this classic Cypriot version of: Fried Small Meatballs (Keftedhakia).
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This is a classic mezze from the island of Cyprus. This is typically served as a zesti mezedhes (hot mezzes). These are served hot in bars and tavernas all over the island to accompany drinks.
Ingredients
750g minced (ground) pork
150g potatoes, grated
8 tbsp breadcrumbs
8 tbsp parsley, finely chopped
8 tbsp onion, finely chopped
1 egg
salt and freshly-ground black pepper, to taste
Method:
Combine all the ingredients in a bowl, stir well then knead together. Cover with a cloth and set aside to marinade for 30 minutes.
After this time, take small pieces of the mixture and roll between your palms into small meatballs (about 1 tbsp of the meat mixture for each).
To cook fry in a large pan with hot olive oil until lightly browned all over and cooked through. When cooked, drain and mound on a serving dish.
These meatballs can be served hot or cold and are typically accompanied by a dipping sauce.
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