Potato Keftedes

Hi Everyone! Hope you are having a great day, the hubby and I just came back from the 57th Inauguration which was an awesome sight. If you have not been to a Presidential Inauguration I highly recommend you add that to your list of things to do before you die. You don’t have to agree with the politics of every president but you have to be in awe of all that we have accomplished in our relatively short existence as a nation. I sure am glad to be here as we continue to make history!

Anyhow, enough about politics. On to the food!!

This is another recipe coming from the Hollymead collection. See Southern Spoon Bread for more background. I had to do a little research before making this dish because I honestly had no idea what potato keftedes were. It also didn’t help that my grandmother called them Kephterdes on the recipe card. So in case you don’t know Keftedes are  of Greek origin. You might be more familiar with them in their meat form. This recipe caught my eye because it was a dish from another part of the world. I think it was very forward thinking of her to serve her guests and friends foods that may have represented other cultures. I hope to show you more.

These potato balls are remarkably simple but could be altered to suit your favorite tastes or even served as is during parties and events.

Potato Keftedes

January 21, 2013

by hautepepper

Category Hollymead Recipes Recipes

Notes

I find it is easiest to peel tomatoes after you place them in boiling water for 5-10 seconds, do not allow them to sit in the water too long as they will start to cook and get too soft to handle.

Ingredients

• 1 Lb. Boiled Potatoes
• 1/2 Cup Flour
• 1 Tbsp. Melted Butter
• 2 Tomatoes Peeled, Seeded, Finely Chopped* (see note)
• 2 Scallions (Green Onions) Finely Chopped
• 1 Tbsp. Parsley Finely Chopped
• Salt and Pepper to Taste
• 1/4 Cup Oil
• 1/4 Cup Butter

Instructions

1. Allow your potatoes to cool so that they are cold when you work with them. Process the potatoes through a ricer or a sieve. If you don't have either you can mash them so there are no lumps. Add your flour, melted butter, tomatoes, scallions, parsley to your potatoes and mix everything together. Add your salt and pepper to taste. Form the potato mixture into balls the size of large walnuts. Heat your oil and butter in a frying pan. Cook the potato balls in the oil, turn so they cook on all sides. The potatoes are done when they are golden brown. Remove from oil and serve immediately. You can shred a little Parmesan cheese (as I did) over the potatoes or pair with a tzatziki sauce.
2. I have some thought to add bacon and cheese to this next time haha. 

Tags

Appetizers,

Greek,

Hollymead,

Potatoes,

Sides,

Tomatoes,

vegetarian

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