Keftedes zucchini meatballs with feta cheese

Keftedes zucchini meatballs with feta cheese

Portions: 3 persons | Preparation time: 130 minutes

With the zucchini meatballs with sheep’s cheese, not only lovers of vegetarian cuisine get their money’s worth. The simple vegetable meatballs are quickly prepared, wonderfully light – just the thing after a long day.

Please review recipe:

Ø 5 out of 5 stars ( 4 votes )
Keftedes zucchini meatballs with feta cheese
Keftedes zucchini meatballs with feta cheese

Portions: 3 persons | Preparation: 130 minutes

With the zucchini meatballs with sheep’s cheese, not only lovers of vegetarian cuisine get their money’s worth. The simple vegetable meatballs are quickly prepared, wonderfully light – just the thing after a long day.

Please review recipe:

Ø 5 out of 5 stars ( 4 votes )

Season: Spring, Summer | Region: | Preparation: roast meat | Menu: Vegetable dishes, Vegetarian | Cuisine: Greek recipes

Ingredients

  • 1 zucchini
  • 1 bunch chives
  • 1 bunch dill
  • 2 cloves garlic
  • Zest, from 1 lemon
  • 1 egg
  • 75g feta cheese
  • 1 cup breadcrumbs
  • vegetable oil, to taste
  • salt, to taste taste
  • pepper, to taste

Instructions

  1. Peel and grate the courgettes.
  2. Season with salt and leave to stand for 30 minutes so that the juice can escape.
  3. Then use a kitchen towel to squeeze out the courgettes.
  4. Wash and finely chop the herbs.
  5. The garlic cloves Press and season with salt and pepper.
  6. Put the zucchini and the onions in a bowl.
  7. Add the breadcrumbs, grated lemon zest, grated cheese and an egg.
  8. Knead everything together and leave the dough to rest in the fridge for approx. 1 hour.
  9. Form the dough into patties.
  10. Fry in hot vegetable oil until golden brown on each side.
  11. Drain the finished keftédes on paper towels and serve with a fresh salad.

Utensils

  • grater
  • bowl
  • kitchen towel
  • knife
  • cutting board
  • pan
  • turner