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Frixos Personal Chefing

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Keftedes with Mint-Ouzo Yoghurt Sauce

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Juicy, light and slightly crispy Cyprus meatballs, Keftedes with Mint-Ouzo Yoghurt Sauce, for the young and not only. Delicious!

Keftedes with Mint-Ouzo Yoghurt Sauce

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Keftedes with Mint-Ouzo Yoghurt Sauce

Prep Time40 minutes
Cook Time15 minutes
Total Time3 hours 55 minutes
Course: Main Dish
Cuisine: Cypriot
Keyword: Food Recipes, Pleasures, Pork
Servings: 6 People

Ingredients

  • 1 kg Pork , double minced
  • 1 cup fresh Parsley , leaves picked and finely chopped
  • 4 small-medium Potatoes , grated
  • 250 grs Straggato Light Yoghurt , Charalambides-Christis
  • 2 small-medium white Onions , grated
  • 4 Eggs
  • Corn or Sunflower Oil , for frying
  • 3 tablespoons dry Mint , powder-ground
  • 2 tablespoons Ouzo
  • 1 Lemon Zest
  • 1 tablespoon EVOO , Extra Virgin Olive Oil
  • 3 teaspoons Sea Salt
  • 1 ½ teaspoons freshly ground Black Pepper

Instructions

  • Grate the potatoes and squeeze to get rid of their water. Add in a Large bowl.
  • Grate the onions and pass through a sieve to get rid of the excess water. Put in the bowl with the grated potatoes.
  • Add the meat in the same bowl and add the parsley, 1 tablespoon of mint, eggs, 2 teaspoons of salt & 1 teaspoon of pepper. Mix well to combine, cover with plastic wrap membrane and let rest in the fridge for 1-3 hours.
  • In the meantime, add the yoghurt in a medium size bowl along with the olive oil, 2 tablespoons of mint, 1 teaspoon of salt, ½ teaspoon of pepper and the ouzo. Fold and mix well. Keep aside refrigerated.
  • Take the minced meat mixture out of the fridge and form into golf size balls.
  • Place a large and deep saucepan into medium-high fire and fill upto 2 cm with the oil. When hot, if you have a thermometer try to reach 190 degrees C, cook the meatballs in batches, carefully adding them one by one without overcrowding the pan and cook until nicely browned, 2-3 minutes per side. With a slotted spoon turn them on the other side and cook the same way. Take out on a flat dish lined with paper towels to absorb the excess oil. Repeat for the rest of the meatballs.
  • Serve with the yoghurt sauce along with French fries.

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