Oven-baked potato keftedes
A delicious vegan choice as a main course or a mezze
Ingredients
- 1 kg of potatoes
- ½ bunch of fresh parsley
- ½ bunch of fresh dill
- 5 spearmint leaves
- 1 chopped onion
- ½ red long pepper finely chopped (depending on the season, you can put fresh or jarred)
- 2 cloves garlic
- ½ tsp nutmeg
- ½ tsp sweet paprika
- 1 tbsp lemon
- 3-4 tbsp olive oil
- About 10gr breadcrumbs to help bind the ingredients together
- Salt, pepper
Instructions
- Cook the potatoes in cold water for about 25 minutes so that they tender enough to mash them easily later.
- Use a fork to mash them, add the rest of the ingredients to a bowl, and mix well. Put the mixture in the fridge for half an hour to tighten.
- Give them the shape of keftedes (see image) and place them in a pan, where you have placed parchment paper. Sprinkle with a little olive oil.
- Bake them in a preheated oven at 200 degrees for about 40-45 minutes (temperature and baking time varies depending on the oven). After the first 20 minutes, carefully turn them and cook the other side.
Notes
Tip : Always place the potatoes in cold water, so they cook correctly. If we put them in boiling water, the cooking takes place from the outside towards the inside, and as a result, the potato is tender on the outside and hard on the inside.
