SERVES FOUR
INGREDIENTS
250 g Bulgarian feta
100 g dried breadcrumbs
2 eggs
½ bunch flat-leaf parsley, chopped
freshly cracked black pepper
sunflower or canola oil, for shallow-frying
METHOD
Combine the feta, breadcrumbs, eggs, parsley and pepper in a large bowl. Mix well, then form the mixture into small balls.
Heat the oil in a heavy-based frying pan. Fry the koftes over high heat for 2–3 minutes, or until golden. Drain on paper towels. Serve hot.