Puni su proteina, ali u njima nema mesa! Sočni grčki popečci pripremaju se lako, od ove jeftine i dostupne namirnice

Ako ste se zaželjeli polpeta, burgera ili pljeskavica, imamo odličan recept s kojim ćete utažiti želju za tim hrskavim, sočnim zalogajima. Što kažete na grčke popečke iz tave? Puni su proteina, izvana su ugodno hrskavi, iznutra mekani i sočni te puni okusa, a rade se brzo i lako. E sad se možda pitate - kako?

Za pripremiti dobre pljeskavice treba se potruditi oko mesa, pažljivo ga usitniti, oprezno kombinirati s drugim sastojcima, pustiti sve skupa da se malo odmori i prožme... Ovdje toga nema, kiz jednostavnog razloga što nema ni mesa.

Ovin se popečci, polpete ili kako ih već hoćete znati (službeno se zovu Revithokeftedes i stižu nam iz grčke kuhinje) rade se od slanutka, svježeg začinskog bilja, luka, limunove korice i kumina. Najčešće se poslužuju kao meze ili lagano jelo uz salatu, jogurt ili neki kiselkast umak. Donekle podsjećaju na falafel, ali s nešto grublje usitnjenom bazom kako bi osim dobrog okusa imali i bolju teksturu.

Odlučite li ih se pripremiti, pripazite na ključni detalj: slanutak dobro, dobro osušite, a to vam je najjednostavnije obaviti tako da ga raspoerdite po širokom limu za pečenje ili po većoj tacni te ga nježno, ali temeljito potapkate papirnatim ubrusima.

oko 600 g kuhanog slanutka
200 ml biljnog ulja za prženje
50 g glatkog brašna
2 žlice maslinova ulja
1 crveni luk
svježi peršin
svježi kopar
svježa menta
naribana limunova korica
origano
kumin
sol, papar

Slanutak stavite u zdjelu i lagano ga zgnječite tako da dio ostane cijeli i smjesa zadrži grublju teksturu.

Dodajte sitno nasjeckani crveni luk, peršin, kopar i mentu, zatim origano, kumin i limunovu koricu.

Dodajte maslinovo ulje, brašno, sol i papar pa sve dobro promiješajte rukama, pritom dodatno zgnječite dio slanutka kako bi se smjesa povezala.

Oblikujte manje, plosnate polpete promjera oko 5-6 cm i debljine 1-1,5 cm. Nemojte zaglađivati rubove jer će nepravilna površina tijekom prženja postati hrskavija.

Složite polpete na pladanj obložen papirom za pečenje i stavite u hladnjak na 20-30 minuta kako bi se učvrstile.

U širokoj tavi zagrijte biljno ulje na srednje jakoj vatri. Polpete pržite u nekoliko tura, 3-4 minute sa svake strane, dok ne dobiju tamnozlatnu i hrskavu koricu.

@chefmarinie Ep 107 of EAT LIKE A GREEK🇬🇷✨ follow @chefmarinie for more! If your Greek grandma didn’t teach you how to make revithokeftedes… don’t worry, I’m your Greek grandma now. 🇬🇷🧆 These crispy Greek chickpea fritters are golden, herby, beautifully rustic and SO good dipped into something cool and creamy. 📌Recipe below - yields 15 fritters Gather 480g chickpeas, drained and rinsed 1 small red onion, very finely chopped 1 small handful parsley, chopped 1 small handful dill, chopped 1 small handful mint, chopped 1 tsp dried oregano 1 tsp ground cumin Zest of ½ lemon 50g plain flour 2 tbsp olive oil Salt & freshly ground black pepper 200ml vegetable oil, for shallow-frying Method 1. Dry the chickpeas really well. This is particularly important here. Spread them onto a clean tea towel or kitchen paper and pat them thoroughly dry. Any excess moisture will make the mixture softer and the fritters less crispy. 2. Blend half the chickpeas. Put 240g of the chickpeas into a food processor and pulse until coarsely broken down. You want a rough, crumbly mixture — not a smooth paste. Fruits & Vegetables 3. Keep the other half whole. Add the blended chickpeas to a large bowl with the remaining 240g whole chickpeas. 4. Build the mixture. Add the red onion, parsley, dill, mint, oregano, cumin and lemon zest. 5. Season generously with salt and black pepper, then add the 2 tbsp olive oil and 50g flour. Mix thoroughly with your hands, gently crushing some of the whole chickpeas as you go. You want everything to come together while retaining plenty of texture. 6. Shape BEFORE chilling. Take portions of the mixture and shape into small, fairly flat fritters — around 5–6cm across and roughly 1–1.5cm thick. Don’t make them too neat. Those irregular edges are what will give you the beautiful crispy, rustic texture. Flora & Fauna 7. Place the shaped fritters on a lined tray and refrigerate for 20-30 minutes. This firms up the flour/chickpea mixture and helps the fritters stay intact when they hit the oil. 8. Heat 200ml vegetable oil in a large frying pan over medium-high heat. You want enough oil to come roughly ⅓–½ way up the sides of the fritters. Once the oil is hot, carefully add the fritters, working in batches so you don’t overcrowd the pan. 9. Fry for approximately 3–4 minutes on each side, until deeply golden, crisp and beautifully craggy around the edges. Transfer to a paper-lined plate or wire rack and season lightly with salt while hot. #greekfood #appetizer #easyrecipe ♬ original sound - Marina Georgallides