Rinsed and drained chickpeas from a can were added to the food processor with tahini and broken up a bit by pulsing. That was transferred to a mixing bowl. Depending on what kind of canned sardines you choose, you might need to remove the backbones. Once boneless, the sardines were broken into pieces and added to the chickpea mixture. Kefalotyri cheese was to be used, but I wasn’t able to find it the day I needed it, so I used Myzithra. Parmesan or pecorino could also be substituted. The finely shredded cheese was added to the mix with a pinch of cinnamon, a little cumin, some paprika, an egg, and bread crumbs. I also used some parsley, oregano, and basil from my herb garden. Mint was suggested in the ingredient list, but I tend to skip mint and opt for basil. The mixture was divided into 12 portions and rolled into balls that were flattened, dusted with flour, and seared in olive oil until golden on each side.
The keftedes were served with a sprinkling of sumac and lemon wedges for squeezing. I topped them with yogurt mixed with fresh dill and added a cucumber, tomato, and feta salad on the side. The sprinkling of sumac added a bright, citrusy note. Elia suggests serving them in a sandwich with skordalia, tomatoes, and basil. I’ll try that next time. And, then I need to try several other dishes and spend some time with the sweets chapter. The Almond, Rose Water, and Chocolate Mallomar Chimneys might be next.
Recipe reprinted with publisher's permission from Smashing Plates: Greek Flavors Redefined by Maria Elia is published by Kyle Books, priced $27.95. Photography by Jenny Zarins.
These are great served cold in a sandwich with skordalia, vine-ripened tomatoes, and fresh basil—it adds a whole new meaning to a fish finger sandwich! I like to serve mine with Lemon Parsley Salad (page 147) and a little Skordalia (page 130), Taramasalata (page 129), or dill yogurt. Variations: Omit the Kefalotyri and add 1⁄3 cup of crumbled feta and 2 tablespoons of grated onion.
1 x 14oz can of chickpeas, drained
1/4 cup fresh flat-leaf parsley, chopped
3 tablespoons fresh mint, finely chopped
2 tablespoons tahini
2 x 3 1/2oz cans of sardines, drained, backbones removed
a pinch of ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon paprika
1⁄3 cup Kefalotyri, Parmesan, or Pecorino
1 free-range egg sea
salt and freshly ground black pepper
3/4 cup fresh bread crumbs
all-purpose flour, for dusting
olive oil, for frying
sumac, to sprinkle
lemon wedges, to serve (optional)
Put the chickpeas, herbs, and tahini in a food processor and pulse until the chickpeas have broken up a little. Transfer to a bowl. Add the sardines, flaking them into pieces by hand, then the spices, cheese, egg, and some salt and pepper. Mix well, adding the bread crumbs to combine.
Divide the mixture into 12 and roll into balls, dusting in the flour. Place on a baking sheet lined with parchment paper and refrigerate, uncovered, for a couple of hours to firm up. Heat a little olive oil in a frying pan over medium heat, slightly flatten the keftedes so they’ll cook evenly, and pan-fry until golden on each side (about 3 minutes per side). You could deep-fry if you prefer, at 325°F for 2–3 minutes, turning once. Drain on paper towels, sprinkle with salt and sumac, and serve immediately or at room temperature, with lemon wedges on the side, if you wish.
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