Keftedes is the Greek name for meatballs, traditionally made with minced lamb, beef and sometimes pork, but you can make keftedes with whatever you like.
Ingredients
| 400 g | Chickpeas, drained |
| 10 g | Mint, finely chopped |
| 15 g | Flat leaf (Italian) parsley, chopped |
| 2 Tbsp | Tahini |
| 2 cans | Sardines, 100g each, drained, backbones removed (Main) |
| 1 tsp | Ground cumin |
| 1 pinch | Ground cinnamon |
| 5 tsp | Ground paprika |
| 35 g | Parmesan cheese, or kefalotyri, or pecorino cheese |
| 80 g | Breadcrumbs, fresh |
| 1 | Free-range egg |
| 1 to dust | Plain flour |
| 1 to fry | Olive oil |
| 1 to dust | Sumac powder |
| 1 to serve | Lemon, wedges (optional) |
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Directions
- Put the chickpeas, herbs and tahini in a food processor and pulse until the chickpeas have broken up a little.
- Transfer to a bowl. Add the sardines, flaking them into pieces by hand, then the spices, cheese, egg and some sea salt and black pepper.
- Mix well, adding the breadcrumbs to combine.
- Divide the mixture into 12 and roll into balls, dusting in the flour.
- Place on a tray lined with baking paper and refrigerate, uncovered, for a couple of hours to firm up.
- Heat a little olive oil in a frying pan over medium heat, slightly flatten the keftedes so they'll cook more evenly and fry until golden on each side (about3minutes per side).
- You could deep fry if you prefer, at 175 degC for 2–3 minutes, turning once.
- Drain on kitchen paper, sprinkle with salt and sumac and serve immediately or at room temperature.
