(Greek Cypriot VegetarianMeatballs)
I have taken our traditional Greek Cypriot Keftedes and given them a vegetarian twist for an addition to your holiday brunch table. I substituted cauliflower for the meat and paired them with a simple tahini sauce for dipping. Serve them on top of micro lettuce greens so your guests can enjoy them as finger food.
Beautiful Holiday Linens by Lip Service Napkins
1 large cauliflower head
2 large white potatoes, peeled & grated and strained
1 cup, stale white bread, grated
1medium white onion, finely chopped
2 large farm eggs, lightly beaten
1 cup flat leaf parsley stems removed & finely minced,
1tbsp. fresh or dry mint, finely minced
1 tsp. baking soda
Salt and fresh ground pepper
Canola oil for frying
Micro Green Lettuce leafs
1/4 cup tahini
3 tbsp. extra-virgin olive oil
3 tbsp. fresh lemon juice
sea salt to taste
Wash and cut cauliflower in florets. Place in food processor and process until rice size. In a large bowl, combine cauliflower, potato, breadcrumbs, onion, eggs, parsley, mint and baking soda. Season with salt and pepper and mix until all ingredients are well incorporated.
Line a large baking sheet with parchment paper and roll cauliflower mixture into 24 round equal size balls. Place in the refrigerator for 20 minutes to firm up.
In the meantime, make tahini sauce by whisking all ingredients together in a bowl until creamy. Place in refrigerator until ready to use.
In a large non-stick deep frying pan, fill with canola oil 1/3 deep of the pan. Heat oil well over medium heat and add 12 meatballs. Fry for 7-8 minutes until meatballs are dark golden, gently turning after 4 mins to ensure even cooking. Line a large platter with paper towel and place cooked meatballs to absorb any excess oil. Repeat with remaining uncooked meatballs.
On a serving platter, lay lettuce leafs. Top with meatball, drizzle with tahini and top with pomegranate seeds. Serve with extra tahini and pomegranate seeds.
SERVINGS 6-8 | PREP & COOK TIME 45 mins