Keftedes of vegetables

Recipe by Damaris Beems
0.0 from 0 votes
Course: Side dishCuisine: Arabic, Medittarenean




Cooking time


Total time



This is a delicious, original and versatile way to make a potato dish. Keftedes are a household name in the levant and Mediterranean area, and this is a nice variation on that theme. Delicious with ‘toum’, the garlic dip that I explain in a recipe elsewhere on the site.


  • 2 jacked potatoes

  • 1 carrot

  • 1 zucchini

  • 1 red onion

  • 2 large ripe tomatoes

  • 1 bouquet flat parsley

  • 3 table spoon dried mint

  • 2 table spoon pul biber

  • 2 table spoon ground coriander seeds

  • salt and pepper

  • 200 gram flour or chick pea flour

  • sunflower oil

Cooking time

  • Peel the potato and the carrot. Now coarsely grate all vegetables. This can be done in the food processor if you have it or with a regular coarse grater. Finely chop the herbs. Now mix all ingredients except the sunflower oil together. Mix well, squeeze everything well and make sure everything is really well mixed together. Now let it rest for at least 15 minutes.
  • Heat a deep frying pan and pour in a layer of 5 centimeters of sunflower oil. Now form nice oval balls from your potato mixture and fry them in the pan for about 7 minutes. Around. Heat the oven to 100 degrees and let the balls cook for a while longer.

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