Things to know about Patatokeftedes Recipe
Keftedes in Greek means meatballs so you can think of these Greek potato balls as vegetarian meatballs in a way! They are a delicious snack to have at a party or as an appetizer. These Patatokeftedes are usually made in the traditional villages by the local housewives from their locally sourced potato production and they are stable in Greek cuisine. The secret to Patatokeftede is some fresh Greek herbs and creamy mashed potato and salty kefalotyri cheese, and a good coat of breadcrumbs. The combination of these simple ingredients will surprise you!
Crunchy Greek Traditional Potato Balls. Authentic Recipe of Patatokeftedes.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 1000 grams (2.2 lb) Potato Medium
- 100 grams (3.53 oz) Kefalotyri Cheese Or Regato cheese or Cheddar cheese
- 2 tbsp Fresh Parsley
- 2 tbsp Dill
- 1 pc Egg Large, for the mashed potato
- 1 tsp Salt
- 2 tsp Ground Black Pepper
- 500 ml (16.91 floz) Vegetable Oil
- 200 grams (7.05 oz) Flour
- 200 grams (7.05 oz) Breadcrumbs
- 1 pc Egg Large, for the coating
- Peel the potatoes and place them in a large pot. Pour water on top of the potatoes until they are covered. Bring the pot to a boil, then lower the heat to simmer. Cook the potatoes for 30 minutes.
- Using a fork or a masher mash the potatoes in a large bowl. Add egg, grated cheese, chopped herbs, and seasoning.
- Cover and place in the fridge for 1-2 hours. The potatoes should be firm before you coat them.
- To coat the Patatokeftedes you need to powder the breadcrumbs. You can blend them or use a food processor.
- Take out three different bowls. In the first bowl pour some flour, in the second bowl beat the egg, and in the third bowl place the breadcrumbs.
- Form a bowl with the mashed potatoes. Coat them with flour, and shake the excess off. Then dip them in the egg and cover the whole ball. Lastly, coat it with breadcrumbs and ensure the entire ball is covered.
- Place the coated potatoes on a tray or plate. Chill them in the fridge for 1 hour.
- In a large skillet with high edges heat up the oil. Place the balls in oil and fry until they are golden brown. Fry these Greek potato balls in batches and don’t overcrowd the pan.
- Transfer them to a plate with a paper towel once they are colored.
- Eat Patatokeftede hot with dips you enjoy. Kalí órexi! Enjoy your meal!
- If you have stale bread you can powder that instead of store-bought.
- You can use any kind of cheese you like for these Greek potato balls. For an even extra Greek inspiration feta is always a good choice.
- You can add dill parsley or both to Patatokeftede.
To check if the potatoes are done you can insert a knife into the biggest potato. If the potato falls with ease they are done, the potatoes should be very soft for the filling. Do not overcrowd the pan otherwise, the oils' temperature will decrease. You may need to add more oil for them to be just covered. the filling
Serve Patatokeftede with Greek Tzatzíki or mustard or a mayonaiese-based sauce.
— Specific Atributes of This Recipe:
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