Carrot Keftedes

This recipe was provided by Celebrity Chef Maria Elia and was showcased at Garden Show Ireland 2016

Difficulty medium
Preparation Time
Cooking Time
Servings 4
Main Ingredients
  • 350g carrots
  • 2 tbsp olive oil
  • 1 small brown onion, grated, squeezed of excess water
  • 150g feta, crumbled
  • 50g fresh breadcrumbs
  • 1 tsp cinnamon
  • 2 tsp dried mint
  • 75g grated Kefalotyri or Parmesan,
  • 15g Flat leaf parsley, finely chopped
  • 1 free range egg, beaten
  • Micro Coriander-optional
  • Pomegranate seeds to garnish, optional
  • Plain flour to dust
  • Olive oil/sunflower oil for frying

Main Instructions
  1. Pre heat oven to 200/400/Gas 6
  2. Peel carrots, top and tail and leave whole; drizzle with olive oil and place in a roasting tin. Cook for 30-40 minutes (depending on size of carrots) until al dente, turning half way through
  3. Leave to cool then grate into a bowl, mix with onion, both cheeses, breadcrumbs, cinnamon and mint, parsley and egg
  4. Season with sea salt and freshly ground pepper and refrigerate mix for an hour to firm up.(The mixture can be made the day before and refrigerated until required).
  5. Shape into 16 walnut-sized balls and dust in flour.
  6. You can either shallow fry in olive oil or deep fry in vegetable oil.
  7. If using olive oil, heat in a frying pan over medium heat, add half the keftedes and fry until golden on either side-approximately 3 minutes, repeat with remaining.
  8. If deep frying: heat oil to 350F/180C and fry keftedes until golden, approximately 3 minutes. Drain on absorbent paper and serve warm with carrot tabbouleh and tahini yoghurt. Garnish with pomegranate seeds and micro coriander.
Allergy Advice
This recipe may include:
  • Eggs
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