Cypriot meatballs - Keftedakia
Cypriot meatballs - Keftedakia
This recipe is one that I'm enormously proud of. I used to love meatballs as a meat eater, and I decided to try and veganise them. It was a success! The first bite took me back years ago and it brought back some good memories!
Vegan, nut free | around 20 balls | SIDE
Ingredients:
- 500g potatoes, peeled
- 1 1/2 tablespoons of chia seeds
- 250g vegan mince (I used Naked glory)
- 10 mint leaves, finely sliced
- 1 tablespoon of chopped parsley
- 6 tablespoons breadcrumbs
- 1 clove of garlic, crushed
- 1 onion, finely sliced
- 1/2 teaspoon of each dried oregano and dried mint
- 1/3 teaspoon cinnamon
- Salt and pepper to taste
- 200ml of vegetable oil (optional)
Steps:
1.In a small bowl combine the chia seeds with 3 tablespoons of water, stir and let it aside. After few minutes, the consistency will become like jelly and this will replace the egg.
2.Grate the potato as shown in the picture over a big bowl, this is the hardest part of the recipe, but believe me it's worth it!
3.Add all the ingredients except from the oil and combine for few minutes with your hands. Shape the mixture into small balls.
4.Heat the oil in a shallow pan, add a small piece of the mixture to the oil to check if it’s ready. If it's sizzling, then go ahead and fry the meatballs. Alternatively, you can cook them in an air-fryer at 190°C for 15 minutes, turning halfway through (skip steps 5&6).
5.Add few of them at a time and fry until golden brown.
6.Once they are ready, place them on a plate with lined kitchen paper to absorb any excess oil.
Enjoy hot or cold! I served them with a salad, wedges, some yogurt and green olives (On picture: fried).
Another serving suggestion is with bulgur and Greek style plant-based yogurt (On picture: air-fryer).
Happy cooking everyone!
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