Riganokeftedes The riganokeftedes are traditional croquettes, flavored with oregano. They can be served as a meze with ouzo, wine or beer, as an appetizer or as a first course.
4.5 stars rate, from 2 Chefs

Preparation time: 20 minutes | Cooking: 60 minutes | Total time: 1 hour 20 minutes
Recipe for: 6 servings

Nutrition information per 1 portion
Calories: | Fat:

Potatoes: 3 moderate
Dry oregano: 3 tablespoons
Chopped κρεμμύδι : 1 small
Chopped parsley: 2 tablespoons
Eggs: 2 moderate
Crumbs breadcrumbs or flour: as getting
Flour: for flour
Salt, pepper: as you like
Ελαιόλαδο : get as frying

1. Wash the potatoes and boil in their skins. Drain and wash with cold water. Peel hot and you pass the mashed press.
2. Mix the puree with eggs, oregano, parsley, onion and pepper. If you need, adding breadcrumbs or flour, to easily molded.
3. With floured hands, shape into oval or round croquettes and flour. Fry in plenty of olive oil, browned around and pull a paper towel to drain. Serve very hot.

Prepared in 10 November 2010 by Luise

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