Saturday, 23 March 2013

Beetroot Feta Keftedes

Leftover pile of beetroot from my relish making adventure (beetroot and rhubarb), just sitting in my fridge going old. It got to the point where I was really not sure whether it was still good to eat or not, so being terrible with food safety at home and all, I decided to cook with it. One day we will get terribly ill but until then I'm not going to waste food!

So I'm going to recommend you cook fresh beets for this recipe, I cannot endorse my own behaviour! Regardless, these are beautiful with a dollop of tzatziki or Greek yoghurt on top. Great light lunch or as part of a 'deli dinner' as Eric likes to call them, with hummus and tomatoes and bread etc..

Beetroot Keftedes

200g fresh beetroot, cooked, finely chopped
1/2 onion finely diced
4 tbsp parmesan, grated
180g feta cheese, crumbled
1 egg, beaten
1 tbsp dried dill
1 tbsp fresh parsley, finely chopped
120g breadcrumbs
100g plain flour
Salt and pepper

Combine all ingredients except flour and season with a little salt and pepper. Add flour gradually while mixing until mix comes together and you can form it into loose patties with your hands. It should still be quite moist, but just comes into shape. Use only enough flour to get to this stage, you may need more or less.

Heat vegetable oil over a medium heat and form patties of the mix, dropping them into the hot oil and pressing them down so they are flat and about 1 inch thick. Fry for 2-3 minutes per side until slightly golden and then remove to a plate lined with paper towels to drain. Repeat with the rest if the mixture.

I like to serve these warm as the feta is so strong and kind of gooey, however these are also great cold.