Vegan Kolokithokeftedes (Greek Zucchini Patties)
These tasty Greek zucchini patties or kolokithokeftedes (κολοκυθοκεφτέδες) with the traditional herby aromas from dill, parsley and mint will have you imagining you're on a flavourful journey in the Mediterranean.
Serves 12 patties | Prep time: 20 mins | Cooking time: 45 mins
- 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)
- Mix the ground flaxseed with 4 tablespoons of water to create a flax egg and set aside.
- 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.
- Finely chop onion, garlic and herbs. Measure out the nutritional yeast and flour.
- 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.
- 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.
- Preheat oven to 180C/355F.
- 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.
- 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.
- Serve with Greek vegan yoghurt, or tzatziki or in a wrap with salad and lemon tahini dressing.
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