A delicious Greek recipe from Niki of @nikibakes
"MMMM. That is all I can say about these courgette 'meatballs' with feta and herbs. They are SO easy to make...too easy even! Best part? My version is baked, not fried..."
Niki's Kolokythokeftedes Recipe
Vegetarian Greek meatballs made with courgette, feta and herbs.
Ingredients
| 700g | grated courgette |
| 2 | eggs |
| 100g | crumbled feta |
| A small handful | finely chopped spring onions |
| 1 tablespoon | dried dill |
| 1 tablespoon | chopped fresh dill |
| 1 teaspoon | perfect salt |
| 1 teaspoon | Aleppo chilli flakes |
| 1/2 teaspoon | garlic powder |
| A pinch | ground black pepper |
| 100g | breadcrumbs |
| 50g | plain flour |
| 1/2 teaspoon | baking powder |
| Olive oil, for frying |
Method
- Start off by placing your grated courgette in a colander and lightly salt. Let it sit for 10 minutes. After 10 minutes have passed, squeeze (with your hands) as much water you can out of the courgette.
- In a large bowl mix the courgette, feta , spring onion, all your spices and 2 lightly beaten eggs.
- Sprinkle over half the bread crumbs and mix well.
- Mix the flour and baking powder in a small bowl and sprinkle about half the amount over the courgette mixture and mix. Keep adding until you have a thickish batter, you don’t want it to be watery.
- Using your hands, form golf size balls and coat the balls in the rest of the bread crumbs. Place on a tray lined with greaseproof paper and continue this process with the rest of the courgette batter.
- Bake in a preheated over on gas mark 6/200 degrees and bake for around 15 minutes or until golden brown on top. Best served hot or at room temp. Enjoy!
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