Carrot Keftedes with Cumin & Graviera
Vegetable fritters, patties and keftedes abound in the Greek kitchen and regional variations are endless. Everything from Santorini tomatoes to wild greens to leeks and pulses are turned into fritters. These aromatic carrot keftedes are a break with tradition. They were born in the restaurant kitchen of Committee in Boston, where I am consulting chef. They’re also in my latest book, My Greek Table: Authentic Flavors and Modern Home Cooking from My Kitchen to Yours.
- 4 cups 440 g coarsely shredded carrots (about 6 to 8 medium carrots)
- 1 garlic clove very finely chopped
- ½ cup 25 g finely chopped fresh fennel fronds or dill
- ½ cup 25 g finely chopped fresh flat-leaf parsley
- 2 heaping tablespoons dried mint
- ²⁄³ cup 100 g crumbled soft Greek feta
- ¼ cup 25 g grated graviera cheese
- Salt and freshly ground black pepper
- 1 teaspoon ground cumin
- 1 large egg lightly beaten
- ¹⁄³ cup 35 g plain dried bread crumbs
- ½ cup 65 g all-purpose flour
- Tzatziki or plain Greek yogurt for serving
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Combine all the ingredients except the tzatziki in a large bowl and knead by hand until firm and a bit sticky.
- Shape into 1½-inch (4 cm) patties.
- Place on the prepared baking sheet and bake for 20 to 25 minutes, flipping once.
- Serve hot, warm, or at room temperature, with a bowl of tzatziki or plain yogurt on the side.