If you have any stale bread, make homemade breadcrumbs and keep some in a freezer bag in the freezer to use for this recipe and many others.  If you defrost a bag of breadcrumbs and don't use all of them, pop them back in the freezer, it's absolutely fine to re-freeze defrosted breadcrumbs.  Using a deep fat fryer is so much easier, never leave it unattended and always take great care especially when there are young children around.

Course Main Course
Cuisine Mediterranean
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Author Helen


  • 1 pack 500g pork mince
  • 2 large or 3 medium potatoes
  • 20g flat leaf parsley, chopped
  • 1 onion, finely chopped
  • 1 egg
  • 50g fresh breadcrumbs see summury notes below
  • 1/2 to 1 tsp ground cinnamon I like to use 1 tsp, your choice
  • salt and a good grinding of pepper


  1. Place the pork mince in a large bowl and grate the potatoes on the finest side of the grater, you need the potato to be like a puree rather than visible strings., combine.

  2. Add the finely chopped onion and parsley followed by the salt, pepper and cinnamon (to your taste) I like cinnamon so I use a teaspoon but it's an acquired taste, cinnamon is widely used in Greek/mediterranean cooking.

  3. Finally, add the egg (no need to whisk) and breadcrumbs and combine really well.  Check the seasoning and adjust if necessary. Have a dish lined with kitchen paper ready and get your deep fat fryer to a temperature of 140 degrees on the temperature dial.

  4. Make balls of mixture using a tablespoon as a guide. You can make them all in advance or just make enough carefully dropping them into the deep fat fryer, don't overcrowd them, you can do this in 3 batches if you need to. Fry the balls until golden and they're beginning to rise to the surface, the fizzing of the oil has stopped too.

  5. Gently remove the Keftedes from the hot oil being very careful, you can use the deep fat fryer basket when frying, just makes it easier to drain the meatballs after cooking. Lay the keftedes on a dish lined with kitchen paper (if you haven't already done so) and get on with frying the next batch. 

  6. When you've finished frying the Keftedes, ensure you switch the deep fat fryer off. Clean as you would when completely cold, I like to pass the oil through a sieve to get rid of bits of fried food, clean the fryer. You can re-use the oil up to three times. 

  7. Serve the Keftedes with a simple salad and some pasta topped with a good grating of parmesan cheese, pitta bread and dips.....enjoy!!


Recipe Notes

With a few simple ingredients, you can create a lovely affordable family meal serving Keftedes alongside a salad, some warm pitta bread and dips such as taramasalata and hummus even some pasta topped with lots of parmesan.  This recipe can easily be doubled and makes a great party food or snack, great the next day cold in a lunchbox. Please take care when using a deep fat fryer especially around young children.