Beetroot Keftedes with Tzatziki dip
Have you guys noticed this as yet, from the FIFA specials I have done so far Brazil is the only team who are through to the round of 16. Spain out, England out, Italy out!! I have started to feel like “Paul the Octopus”- will my recipes predict the winner this time???
Just to continue with this spree of mine, this time I go Greek with Keftedes, which are similar to Koftas or Kebabs, are Greek appetizers made with a variety of ingredients. I have chosen to delight the vegetarians with this 1 by making these with beetroot and serve it along with a famous cucumber and Greek yoghurt dip known as “Tzatziki”.
Prep time: 20 mins + 1 hour chilling time
Cook time: 10 mins
Yield: 12 keftedes
For the Beetroot Keftedes –
- ?200 gms of beetroot – boiled, peeled and coarsely grated
- 200 gms Feta cheese – crumbled (you can use paneer as a substitute)
- 3 tbsp. of grated Parmesan cheese (optional)
- A good pinch of dried oregano
- A few leaves of parsley – finely chopped
- 2 medium sized potatoes – boiled and mashed
- ¾ cup of breadcrumbs
- 1 tbsp. of plain flour (optional, to bind the mixture into keftedes)
- Salt and crushed black pepper to taste
- Oil for frying
For the Tzatziki dip –
- 1 Greek cucumber also known as English cucumbers – coarsely grated with the skin on (these are dark green in color)
- 3 cloves of garlic – grated
- a few sprigs of dill leaves and mint – finely chopped
- 200 gms of Greek yoghurt (you can use hung yoghurt as a substitute)
- A dash of olive oil
- Juice of half a lime
For the beetroot keftedes, combine the beetroot, feta cheese, oregano, finely chopped parsley, and mashed potatoes and season well. Add breadcrumbs and bind well, till all ingredients are mixed through and chill in the refrigerator for an hour.
Divide into 12 equal balls and form them in the shape of discs/kebabs, add flour if the mixture is too wet. Season the flour and coat the disc in them and store in the fridge and prepare the dip.
For the Tzatziki dip, add a good pinch of salt to the grated cucumbers and drain off all the water. This will even remove the excess water from the cucumbers. Add cucumber, garlic, chopped dill and mints leaves and yoghurt, add juice of half a lime and dash of olive oil in a mixing bowl; combine together. Taste and adjust seasoning if required.
Heat oil in a pan till it seems runny on the surface; ensure it does not start to smoke. Fry the keftedes in batches for 2-3 mins until golden all over. Remove with a slotted spoon on a kitchen paper and drain all the excess oil. Serve hot.
Serve these Beetroot Keftedes along with Pita bread and Tzatziki dip. Add a few drops of olive oil (preferably extra virgin) on the dip before serving. Enjoy these during a FIFA match and pay your respect to Greece, as they stood taller than the other legendary teams who could not even make it through to the round of 16.
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Article and Images: Harsh Dixit
Four Seasons Recommends -
Four Seasons Sauvignon Blanc is the perfect accompaniment for Beetroot Keftedes along with Pita bread and Tzatziki dip. Enjoyed best at 8-10° C.