A staple of Greek Cypriot cuisine, these are typically seen at any buffet. More-ish morsels of meat that you can’t help popping in your mouth. Eat them hot or cold.
Ingredients (makes 36)
500ml/15 fl oz vegetable oil
450g/1lb minced beef (5% fat or less)
1 large onion, very finely chopped
2 heaped tablespoons of freshly chopped flat leaf parsley
1 heaped tablespoon of freshly chopped mint
1 large baking potato
1 large egg
1 heaped teaspoon of salt
Freshly ground pepper
1 large heavy based frying pan
In a large bowl, add the finely chopped onions and herbs. Add the minced beef.
In a separate bowl, take the potato and a medium grater. Grate the potato then taking sections, squeeze the grated potato to release the excess water. Alternatively, place the potato in a sieve and press down, releasing the water. Add the drained potato to the bowl containing the meat.
To the main bowl, add the egg and seasoning. Combine the ingredients thoroughly. Don’t be frightened to get your hands in; its all part of the fun. If you prefer, take the meat mixture and place in a food processor. Process until you have a smooth paste.
Using a teaspoon, take a heaped amount of the mixture and roll carefully in the palm of your hands. You want these to be fairly small as opposed to any other size.
In a large heavy based frying pan heat the oil to around 180°. Add the meatballs in batches. You want to allow them space so you can turn them when needed. Then lower the heat so they fry gently and throughout. After 20 minutes or so, check the underside of the meatballs. They should be golden brown. Turn over, then cook for a further 10 minutes.
Drain on absorbent paper then transfer to a serving dish.