Politismos eMagazine | Revithokeftedes recipe
7521
post-template-default,single,single-post,postid-7521,single-format-standard,ajax_updown_fade,page_not_loaded,,large,shadow2

Revithokeftedes recipe

 

Courtesy of Chef Andreas Eftaxias

 

Ingredients

  • 1 lb dried chickpeas, soaked in clean water for 12 hours
  • 1 large boiled potato, mashed
  • 2 free range eggs
  • 2 medium-sized red onions, chopped
  • ½ cup evoo
  • 1/4 cup fresh mint leaves, finely chopped
  • 1/4 cup parsley, finely chopped
  • 1/4 cup fresh marjoram leaves, chopped
  • 1 teaspoon garam masala
  • freshly ground black pepper
  • Mesolonghi fleur de sel

 

Method

  • Drain the chickpeas and pour them in a food processor. Pulse until a rough, coarse meal forms and transfer them to a bowl.
  • Add the boiled potato, eggs, onions, olive oil, and herbs. Season with salt and pepper and knead until the ingredients are well combined, and the mixture holds together.
  • Form the mixture into small round balls or patties and fry the revithokeftedes over medium heat for 2-3 minutes per side, until golden brown. Let them drain on a paper towel and serve while fresh and hot.
23 Sep 2019, by Politismos Museum of Greek History in Gastronomyx