Kolokithokeftedes or courgette croquettes
Filled with fresh courgette, herbs and Feta cheese, these croquettes are delicious with a dollop of Greek yoghurt
SERVES
6
PEOPLE
PREP TIME
45
MINUTES
COOKING TIME
10
MINUTES
Ingredients
1kg courgettes, roughly grated
2 eggs, lightly beaten
small handful of mint leaves, finely chopped
small handful of dill leaves, finely chopped
small handful of parsley, finely chopped
1 cup breadcrumbs
100g Feta cheese, crumbled
flour, for coating
dash of olive oil
2 tbsp Greek yoghurtÂ
Method
Place the grated courgette into a sieve or colander and salt it with 2 teaspoons of salt, tossing it all so that the courgette gets coated. Allow the liquid to drain into a bowl or saucepan then discard it.
Squeeze the courgette every now and then until all of the moisture is removed.
Mix the eggs, the drained courgette and herbs with the breadcrumbs and Feta.
Take a small handful of the mixture and press it into a patty. If it is too wet add a little flour or some more bread crumbs. Season the mixture.
Make it all into patties and toss them in flour. Set aside in the fridge for 30 minutes to settle.
Heat the oil in a large pan and fry the croquettes on each side until cooked through and golden on the outside. Serve with the Greek yoghurt or some tzatziki.
