Crispy on the outside and soft in the middle, you will love these zucchini meatballs with their summery flavour of dill, parsley and mint.
- 500 g zucchini
- 1/4 cup chopped dill
- 1/4 cup chopped parsley
- 1/4 cup chopped mint
- 2 spring onions cut into slices
- 60 g breadcrumbs
- 100 g oats (ground in a food processor)
- 1 tbsp baking powder
- 1/2 – 1 tbsp salt
- Black pepper
- 4 tbsp olive oil
- Peel the zucchini, grate and squeeze out the juice. Place the zucchini in a colander, rest it on a saucepan and add about 1/2 tbsp salt and lightly massage to help release the liquid from the zucchini. Set aside for about 30 minutes to drain.
- After draining well, add the grated zucchini to a bowl together with all the other ingredients. Mix very well and then lightly knead.
- We want our mixture to hold together. If it is very dry and crumbly, add a little water. If it is very wet, add some breadcrumbs.
- Heat a little oil in a pan over medium heat. Form small balls and fry them for a few minutes, until they turn brown on each side. Alternatively, they can be baked in the oven at 200 C (400 F) for 35 to 40 minutes or until they turn brown. Halfway through baking, turn them on their other side.
- When they are ready, put them on a paper towel to absorb the extra oil.
Konstantinos is the owner and creator of the vegan food blog Beets Me. He started cooking at the very young age of 9. And though at first he followed a career at art and design his passion for cooking won him over. After going vegan back in 2008, he began experimenting with all the new ingredients he was learning about at the time and started working on new recipes or trying to veganize traditional Greek recipes. See all recipes by Konstantinos