Angelica’s recipes – Beetroot keftedes

25.11.2016 Posted in Red Cooking, Red Writing No Comments

As you know my biography of Angelica Balabanoff ‘The Strange Comrade Balabanoof: The Life of a Communist Rebel‘ has been published in June 2016 by McFarland Publishers. To celebrate the Beetroot keftedes - ingredientslaunch of the book I decided to devote my blog to Angelica’s lifestyle, friends, recipes and places where she lived during her long and interesting life. I decided to try today’s recipe beetroot keftedes because it is vegetarian and red.  Vegetrain is to honor Angelica and red is to honor my website. These Greek-influenced beetroot fritters can be served hot or cold, accompanied by beetroot tzatziki.

Serves 4. Ingredients:

200g fresh beetroot, cooked, peeled and coarsely grated
2 spring onions, finely chopped
3 tbsp parmesan, grated
240g feta cheese, crumbled
1 egg, beaten
2 tbsp dill, finely chopped
2 tbsp mint or parsley, finely chopped
220g breadcrumbs
60g plain flour
Peanut or vegetable oil, for frying
1 lemon
Salt and black pepper

1 Mix the beetroot, spring onions, cheese, egg and herbs together. Season, then mix in enough breadcrumbs to bind the mixture. Cover and refrigerate for 1 hour.Beetroot keftedes

2 Shape the mixture into golfball-size pieces, adding a little flour if the mixture is too wet.

3 Season the flour and coat the balls in it. Heat the oil until hot, but not smoking, and fry the pieces in batches for 2-3 minutes until golden all over. Remove with a slotted spoon and drain on paper towels. Serve hot with a squeeze of lemon. It is delicious!!!!

Recipe from The Modern Vegetarian by Maria Elia (Kyle Books). Published in The Guardian, Saturday 23 February 2013

To know more about Angleica read the page About Angelica

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