POLPETTES
Delicious appetisers made basically with mashed potatoes and feta cheese and flavoured with lemon juice and dill. When I've made these, I've made small appetiser size polpettes, but they could be made larger and served as a delicious side dish with kebabs or any grilled meat or fish. I've adapted this recipe from a recipe I found in 'The Taste of Greece' and I'm posting it for the 2005 Zaar World Tour. I made these probably two years ago, well before discovering Zaar, so although I had made a note of my modifications to the original recipe, I did not make a note of the preparation and cooking times, so what appears below are my guesstimates. All I remember is that they were very easy to make, delicious, devoured with enthusiasm by those to whom I served them, and that I was intrigued that I hadn't previously come across this recipe anywhere else. Nor have I seen it anywhere since then!
Provided by bluemoon downunder
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Boil the potatoes in their skins in lightly salted water until soft; drain, then peel while still warm; place in a bowl and mash.
- Crumble the feta cheese into the potatoes and add the spring onion, garlic, dill, ground almonds, egg and lemon juice, and season with salt and pepper, to taste. Remember that feta is salty, so taste the mixture before adding the salt. Stir well so that al the ingredients are well combined.
- Cover the mixture and chill until it is firm; then divide the mixture into walnut-size balls, then flatten them slightly.
- Lightly coat the polpettes with flour; heat the oil in a pan, preferably non-stick and sauté the polpettes until they are golden brown on both sides.
- Drain on paper towels and serve immediately.
Nutrition Facts : Calories 313, Fat 18.7, SaturatedFat 6.4, Cholesterol 79.6, Sodium 364.6, Carbohydrate 28.4, Fiber 3.7, Sugar 3, Protein 9.4
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Owori Robin
[email protected]Overall, I thought these polpettes were good, but not great.
MIREYA RIZO
[email protected]These polpettes were a bit time-consuming to make, but they were worth the effort.
Kensie Kasler
[email protected]I'm not a fan of fennel, so I omitted it from the recipe. The polpettes were still delicious.
Pubg Wala
[email protected]These polpettes were a great way to use up leftover beef and pork.
Goda Raugale
[email protected]I made these polpettes for my Italian grandmother and she said they were the best she's ever had.
VSacchio iannacci
[email protected]These polpettes were delicious! I especially loved the crispy parmesan crust.
Yasir Razzaq
[email protected]I followed the recipe exactly, but my sauce turned out bland.
Afner Tepayotl
[email protected]I'm not sure what I did wrong, but my polpettes turned out dry and tough.
Sagor Fakir
[email protected]These polpettes were a bit too salty for my taste, but overall they were still good.
Mikayla Kleyn
[email protected]I've made this recipe several times and it's always a winner. The meatballs are so tender and juicy, and the sauce is the perfect balance of sweet and savory.
Lajina Kc
[email protected]I made these polpettes for a party and they were a big hit. Everyone loved them!
Lampros Tavlas
[email protected]These polpettes were easy to make and turned out great. The meatballs were moist and flavorful, and the sauce was rich and flavorful.
Buzz J John
[email protected]I'm not a big fan of meatballs, but these were really good. The beef and pork mixture was well-seasoned, and the sauce was tangy and flavorful.
Salman Sulema
[email protected]These polpettes were a hit with my family! The meatballs were tender and flavorful, and the sauce was rich and delicious. I will definitely be making this recipe again.