Niki’s Kolokithokeftedes

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…

Ingredients: 

• 700g of grated courgette
• 2 eggs
• 100g of crumbled feta
• A small handful of finely chopped spring onions
• 1 tablespoon of dried dill
• 1 tablespoon chopped fresh dill
• 1 teaspoon of perfect salt
• 1 teaspoon of Alleppo chilli flakes
• 1/2 teaspoon of garlic powder
• A pinch of ground black pepper
• 100g of bread crumbs
• 50g of plain flour
• 1/2 a teaspoon of 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 greasproof 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. Sprinkle with extra Alleppo chilli flakes and enjoy. Best served hot or at room temp. Enjoy!