Monday, January 9, 2012

Zucchini Keftedes

Keftedes are Greek meatballs.  These are a slight twist on them. They are not made with lamb or beef, but rather zucchini. They are filling and the tangy yogurt compliments the crisp and salty of the patties.

2 medium zucchinis, trimmed (peel left on)

1/4 cup thinly sliced green onions
3 tablespoons chopped fresh dill
3 tablespoons chopped fresh mint
1 large garlic clove, minced
1/2 teaspoon finely grated lemon peel
1/2 teaspoon black pepper
1/2 cup whole wheat panko or breadcrumbs
1 large egg, beaten to blend
1/4 cup coarsely crumbled feta cheese
2 tablespoons olive oil (if using a regular pan and not a grill pan)
Plain yogurt
Chopped fresh dill

Using a food processor, chop the zucchini and place on several paper towels. Squeeze out as much liquid as possible. Then put the zucchini in a medium sized bowl. Mix in green onions, dill, mint, garlic, lemon peel, and black pepper. Add the panko, egg, and feta. Refrigerate for about 20 minutes.

Heat a grill pan (or large pan if you don't have a grill pan) over medium heat. (Add 2 tablespoons olive oil only if you are using a regular pan, grill pans don't need the oil typically). Using 3-4 tablespoons zucchini mixture for each, shape mixture into patties, about an inch thick. You can also shape them into more traditional round meatballs. Cook on each side for about 3 minutes, or until lightly browned.

Serve with yogurt, garnished with dill.

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