Afelia
Marinated pork in red wine
Cypriot keftedes are usually made with pork, though some cooks combine pork with beef. The rest of the ingredients include grated potato and Cypriot flavours such as mint and cinnamon, as well as lemon.
If you are on a diet, this is probably not the lightest Cypriot dish to cook — whatever the ingredients, keftedes are usually deep fried.
Add all the ingredients to a bowl and mix well using your hands until evenly combined.
Take a small handful of the mixture and roll it gently between your palms into an oval about the size of an egg.
Set each one on a floured tray as you go, spacing them out so they keep their shape while you work through the rest of the mixture.
A good dusting of flour on the tray keeps the keftedes from sticking as they wait their turn at the pan — by the time the last one is shaped, the first should already be ready to fry.
Once the tray is full, heat the oil and fry the keftedes. Be careful not to fry too many at a time, as this will lower the temperature of the oil. Take them out of the pan once the meatball has a nice brown colour all over. Kali orexi!
Serve hot, with lemon, a village salad and plenty of bread.
Marinated pork in red wine
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