Gourmet Fast app

Get our Gourmet Fast app and you can download 140 recipes for your iPhone.

Subscribe to Gourmet

Subscribe or renew this month for 12 issues and receive a Satara salad bowl and server. Offer ends 23 November.

Gourmet on your iPad

Download the latest issue of Gourmet Traveller for your iPad.

Keftedes with tomato, mint and parsley and crisp vine leaves


You'll need

180 ml extra-virgin olive oil 2 large onions, finely chopped 6 large vine-ripened tomatoes 70 gm (¼ cup) tomato paste 1 kg minced veal ¾ cup (firmly packed) each flat-leaf parsley and mint, finely chopped 50 gm (1/3 cup) plain flour, plus extra for dusting 3 tsp each ground cumin, ground cinnamon and ground nutmeg For shallow-frying: light olive oil 8 vine leaves preserved in brine

Method

  • 01
  • Heat 60ml extra-virgin olive oil in a large, deep-sided frying pan over medium heat, add onion and sauté until golden (12-15 minutes). Set aside to cool.
  • 02
  • Meanwhile, preheat oven to 170C. Blanch tomatoes until skins split (30 seconds), then refresh. Peel, halve over a bowl, discard seeds and reserve liquid. Combine 60ml liquid (reserve remainder) with tomato paste and 125ml water in a large bowl. Stir well to dissolve tomato paste, then add veal, herbs, flour, spices and cooked onion, season well, mix thoroughly and refrigerate to rest (1 hour).
  • 03
  • Meanwhile, place tomato halves cut-side down in a roasting pan lined with baking paper, drizzle with 60ml extra-virgin olive oil, season to taste and roast until starting to caramelise (30-40 minutes). Cool slightly, then pulse in a food processor with remaining tomato liquid until coarsely chopped. Season to taste and keep warm.
  • 04
  • Meanwhile, heat 1cm olive oil in a deep-sided frying pan until hot. Add vine leaves one at a time and fry, turning once, until crisp (1-2 minutes), then set aside to drain on absorbent paper.
  • 05
  • Shape veal mixture into walnut-sized keftedes and place on a tray (makes about 40 balls). Heat remaining extra-virgin olive oil in a frying pan over medium heat. Dust keftedes with flour and fry in batches, turning occasionally, until golden and cooked (6-8 minutes). Serve hot with roast tomato sauce and crisp vine leaves.
This recipe is from the March 2010 issue of Australian Gourmet Traveller.

“At a charity function I did with Jonathan, I asked him to come up with an idea for an appetiser and he suggested keftedes,” Kyritsis says. “They always remind me of hearty home cooking so when Jonathan came up with these light and fragrant little mouthfuls instead, I was delighted. He said he learned to make them this way from his aunty Diana. Well, she must have been a wonderful cook.”

At A Glance

  • Serves 8 people
Win
a double pass to So Frenchy, So Chic!

Win five double passes to So Frenchy, So Chic in Melbourne and Sydney, plus a cheese plate for every winner to enjoy on the day.

Read More
Win
a wine pack from Howard Vineyard!

We have two Howard Vineyard Winemaker's Dozen packs to give away to two lucky winners. Get in quick!

Enter now
Gourmet TV

Check out our video section for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 8 people

Drink Suggestion

Fruity rosé.

You might also like...

Quick meals

recipes

Nonna Lidia’s Christmas baccala, green olive and chilli salad

Beer recipes

recipes

Christmas pudding ice-cream

Summer seafood recipes

recipes

Raspberry and Mint Mojito

Summer salads

recipes

Neil Perry: Prawn cocktail

Quick summer meals

recipes

Serge Dansereau: Blueberry vanilla tart

Christmas classic recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Adriano Zumbo's Christmas recipes

recipes

Serge Dansereau: Homemade lemonade

Christmas food gifts

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.