Vegan Kolokithokeftedes (Greek Zucchini Patties)

Serves 12 patties | Prep time: 20 mins | Cooking time: 45 mins

INGREDIENTS

• 400g/14.1oz grated zucchini
• 2 Tbsp ground flaxseed (+ 4 Tbsp water for flax egg)
• 1/2 cup finely chopped fresh dill, parsley & mint
• 100g/3.5oz finely chopped red onion
• 1 finely chopped garlic clove
• 1/4 cup nutritional yeast flakes
• 1/4 cup plain flour
• 1/2-1 tsp salt
• 1/2 tsp cumin
• 1/4 tsp hot paprika powder
• Black cracked pepper, to taste
• olive oil for shaping patties (optional)

METHOD

1. Mix the ground flaxseed with 4 tablespoons of water to create a flax egg and set aside.
2. Grate the zucchini, add about 1/2 a teaspoon of salt and massage into the zucchini. This will help to release its liquid. Set aside while you prepare the remaining ingredients.
3. Finely chop onion, garlic and herbs. Measure out the nutritional yeast and flour.
4. Place the zucchini in a fine mesh sieve or a muslin cloth and squeeze to drain the zucchini from its liquid. Allow it to drain for a few minutes.
5. Once drained, place the zucchini in a bowl then add all other ingredients including the flax egg and combine well. If the mixture is too wet, add a little more flour.
6. Preheat oven to 180C/355F.
7. Line a baking tray with baking paper then make the keftedes (patties). The mixture will be sticky so add a little oil to your hands and form small balls then lightly press into patties and place on tray. Patties should have 5cm/2in in diameter to make 12.
8. Bake for 45-50minutes, depending on your oven, flipping the patties halfway through. Alternatively, you could fry the keftedes in a pan with some oil.
9. Serve with Greek vegan yoghurt, or tzatziki or in a wrap with salad and lemon tahini dressing.