Carrot keftedes from Smashing Plates: Greek Flavours Redefined by Maria Elia

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Accompaniments: Pomegranate skordalia; Carrot tabbouleh

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute kefalotyri cheese for Parmesan cheese.

  • joneshayley on May 13, 2018

    I’d omit the cinnamon - creates something of an overly sweet aftertaste. With sweet roasted carrots and cinnamon there’s something of a savoury carrot cake flavour. Without the cinnamon and perhaps with added chilli flakes I think these would be better.

  • Melanie on March 08, 2015

    These had a nice flavour - the carrots are roasted before adding to the mixture to help boost the taste. I found it difficult to grate the roasted carrots and would probably try a food processor if I had one. The recipe suggests leaving the mix in the bowl overnight to firm up - this didn't help me much. It worked better when I formed the patties in advance (fell apart less in the pan).

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