Potato Keftedes

In traditional Greek cuisine Keftedes are made from ground meat, typically either lamb of beef. It’s combined with a couple finely diced vegetables, spiced, rolled into balls, and either seared or roasted as a shish kabob. This recipe takes the concept, along with many of the flavoring components, and applies it to potatoes rather than meat.

The ingredients are startlingly basic, but nonetheless create a robust flavor profile when combined against the relatively mundane backdrop that is the potato. The green onions, much milder than their burlier cousins, add a minor, pleasant kick to the mix. The tomatoes provide bursts of juicy sweetness. Finally, the paprika imparts a light smokiness while the other spices round out the palette. And although there are a variety of different tastes in play, none of them are so strong as to overwhelm the earthy potato base.

To me, the most intriguing element of this recipe is that its vegan. I take to doing the final frying in butter, because I think it tastes just a bit better, but it’s just as easy to sear the pancakes in a little bit of olive oil. I am no great backer of veganism, but a good cook is capable of making a dish for any audience.

Whether or not you’re look for a vegan recipe ace in the hole, I highly recommend keeping this card up your sleeve. When it comes down to it, it’s basically a Greek mashed potato pancake. You really can’t possibly go wrong.

Potato Keftedes

  • 1 large russet potato
  • 1 bundle of spring onions, green and white sections separated, finely chopped
  • 2 medium sized tomatoes, finely diced and patted dry
  • 2 tablespoons olive oil
  • 1/4 cup flour
  • 1 tablespoon black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon paprika
  • 1 tablespoon butter (or olive oil for a vegan recipe)

 

  1. Pre-heat the oven to 350 degrees and bake the potato until cooked through, between 60 and 90 minutes depending on the size.
  2. Remove the potato and allow it to cool before handling. Use a fork to scoop out the contents into a large mixing bowl.
  3. Add all the other ingredients except the butter and combine until evenly mixed. The potato mixture should be cohesive enough to form patties that retain their shape, but not
  4. Add the butter to a pan and heat to medium-high. Fry the potato patties until golden brown, 2-3 minutes on either side. Remove from heat.
  5. To serve, plate the keftedes and sprinkle with the chopped green onion stem.
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2 Comments to “Potato Keftedes”

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