Keftedakia with Kefalotyri
Servings: 6 PEOPLE
Ingredients
- 1 kg Veal meat , chuck minced once, to have some fat
- 150 g Kefalotyri Cheese , Charalambides Christis, grated, plus more for grating at the end,
- 60 ml Fresh Milk Full Fat , 3% Fat, Charalambides Christis
- 400 g Pissourkotiko Sheep Yoghurt , Charalambides Christis
- 1 cup fresh Parsley , leaves picked and finely chopped
- 1 large Tomato , ripe, finely chopped
- 1 large White Onion , grated
- 1 tsp roasted Garlic Paste
- 2 Eggs
- 1 cup Breadcrumbs , preferably Panko
- 1 tbsp dry Coriander , ground to powder
- 1 tbsp dry Mint , ground to powder
- Rapeseed Oil , for frying
- 100 g All-Purpose Flour
- 1 ½ tsp Sea Salt
- 1 tsp freshly cracked Black Pepper
Instructions
- Use a large bowl where you add the grated onions that have been passed through a fine sieve to remove excess water. Add to the bowl the minced meat along with the kefalotyri cheese, milk, parsley, tomato, onions, garlic, eggs, breadcrumbs, coriander, mint and season with the salt and pepper. Mix well, cover with plastic wrap film and let rest in the fridge for an hour so that the flavours come together.
- Form into small balls, about 30g each. Pass the keftedakia in the plate with the flour and shake each one a bit to dredge the excess flour.
- Use a large frying pan and place on high heat. Pour the oil to be about 2cm in height, allow to heat-up (if you have a thermometer try to reach 190°C), reduce the heat to medium and cook the keftedakia in batches until nicely browned, about 3’ each side.
- Remove the keftedakia from the pan with a slotted spoon and place in a plate with kitchen paper to absorb their excess oil.
- Serve with traditional Cypriot bulgur and yoghurt.