To read the rest of this recipe, please visit Cooking In Plain Greek

 

Kolokithokeftedes are light and crispy and jam packed with flavour! These traditional fried squash patties that will have your tastebuds singing happy happy songs! Zucchini squash, onions, potatoes, carrots, lemon zest and a sprinkle of nutmeg come together in the most delightful combination.

Ingredients
    •    2 tbsp Bob’s Red Mill Flax Meal or flax meal of your choice
    •    1/2 cup room temperature water
    •    2 large zucchini (approx 2 lbs or 4 cups shredded/pre-squeezed)
    •    1/2 cup shredded potato (approx 1 medium potato)
    •    1/2 cup shredded carrot (approx 1 medium carrot)
    •    1/2 cup shredded onion (approx 1 small yellow onion)
    •    1/3 cup chopped herbs (I use 2 tbsp each of mint, dill and parsley)
    •    1 tbsp lemon zest
    •    1/2 cup bread crumbs, fine-crushed and unseasoned
    •    1/2 cup all purpose flour
    •    1 tsp baking powder (or baker’s ammonia/ traditional Greek levener)
    •    1 tsp salt
    •    1/2 tsp freshly ground black pepper
    •    1/4 tsp ground nutmeg
    •    approx 1/2 cup light olive oil or vegetable oil for frying

To read the complete recipe and see baking instructions please visit: The Greek Vegan

• 2 cups sliced eggplant (approx 2 medium eggplants)
• 2 cups sliced zucchini squash /green or yellow or combination of both (approx 2 medium squash)
• 3 cups sliced potatoes (2 large baking potatoes)
• 1 1/2 cups thinly sliced onions (1 medium sweet white onion)
• 6 large cloves garlic (sliced very thinly)
• 3 cups sliced tomatoes (approx 4 large ripe tomatoes)
• 3 tbsp sliced fresh basil
• 1 cup olive oil
• 1 tsp salt/ 1 tsp fresh ground black pepper
• 2 cups peeled, crushed tomatoes (approx 3 large tomatoes)
• 1/2 cup water
• 1/2 tsp sugar