- 1Kg potatoes finely grated
- 1Kg of pork mincemeat (you can use lamb or beef but then they become "heavier" given the higher fat content)
- 1 large onion finely chopped
- 3 eggs
- Fresh parsley finely chopped (1 cup); Alternative: 4 tablespoons of dried parsley
- Fresh or dried mint (2 tablespoons)
- 1 teaspoon of ground cinnamon
- 2 tablespoons of grated haloumi cheese (alternative: grated parmesan)
- Salt & Pepper to taste
- Vegetable oil for frying (use corn or sunflower oil. Olive oil is also possible but will make them heavier)
- Wash and peel the potatoes and use a kitchen grater to finely shred them. Once you have the grated potatoes, squeeze the juices out of them so that they dry up. Discard the juice and keep the shredded potatoes.
- Once you done, put the potatoes in a large bowl and add all other ingredients and mix well.
- Let the mixture set for about 10-15’ and then you can shape the meatballs in round or oval shapes at sizes a little bit larger than a walnut. If they are too big then you will not be able to evenly fry them.
- Note that during frying the meatballs will tend to shrink so if you make them too small, they will likely overcook.
Place the vegetable oil in the pan and let it heat up (similar temperatures as frying potatoes)
Put enough meatballs in to fill the pan but leaving them room to cook. While cooking you can use a fork to turn them and move them around the pan.
They take 2-3 minutes to cook and you will know they are done from their nice brown color.
The meatballs go well with fresh lemon squeezed on top of them before you take a bite! They also go well with: Oven baked oregano potatoes and Yogurt sauce or Tzatziki.
Recipe : Georgia Paphiti