Little balls of deliciousness these tiny morsels are a staple snack or appetiser on Cyprus. Keftedes are often served with pilaf, fried potatoes and yogurt. Bet you can't stop at one. Makes about 20 – 30 meatballs.

Keftedes

INGREDIENTS: ​

• 600g ground pork meat (mincemeat)
• 1 large onion (finely chopped)
• 100g fresh parsley (finely chopped)
• 1 cup of breadcrumbs
• 1 egg
• 1/2 tsp cinammon or all-spice
• 1 tbsp salt and freshly milled pepper to taste
• Corn oil or Vegetable oil or olive oil for frying

METHOD:

1. Place all the ingredients in a large bowl and mix thoroughly.
2. Once ready to cook add about an inch of the oil to a hard-base frying pan and heat.
3. Take small amounts of the mincemeat mix and form small balls of about 1 1/2 inches diameter and add to the frying pan. Do this in batches of 4 or 5 balls at a time. Fry them for a few minutes on one side and roll the balls over and fry the other side.
4. Remove when browned all over and add to kitchen paper covered bowl to soak up the excess oil.
5. Serve as part of a meze or for a quick snack.