Name: Greek Zucchini Patties
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 6 Portionen
Ingredients: 2 piece large zucchini; 2.5 tsp salt, divided; 0.5 cup water, at room temperature; 2 tbsp flaxseed meal; 0.5 cup shredded onion; 0.5 cup shredded potato; 0.5 cup fine dry bread crumbs; 2 tbsp chopped fresh mint; 2 tbsp chopped fresh dill; 2 tbsp chopped fresh parsley; 1 tbsp lemon zest; 0.5 tsp freshly ground black pepper; 0.25 tsp ground nutmeg; 0.5 cup shredded carrot; 0.5 cup all-purpose flour; 1 tsp baking powder; 0.5 cup olive oil

Cook Time

1 h 15 min

Servings

Difficulty

Medium

Prep Time

45 Min

Description

These Greek zucchini patties, known as Kolokithokeftedes, are a delightful taste of the Mediterranean. I've been making these for years, and they're always a hit! The combination of fresh zucchini, herbs, and a hint of lemon zest creates a flavor that's both refreshing and satisfying. They're perfect as an appetizer, a light lunch, or even as a side dish. The patties are easy to prepare, especially with the Thermomix®, and can be made ahead of time. They're best enjoyed warm, with a dollop of yogurt or tzatziki. These are vegetarian and perfect for a summer gathering or a light meal.

Ingredients (17 ingredients)

2 piece large zucchini
2.5 tsp salt, divided
0.5 cup water, at room temperature
2 tbsp flaxseed meal
0.5 cup shredded onion
0.5 cup shredded potato
0.5 cup fine dry bread crumbs
2 tbsp chopped fresh mint
2 tbsp chopped fresh dill
2 tbsp chopped fresh parsley
1 tbsp lemon zest
0.5 tsp freshly ground black pepper
0.25 tsp ground nutmeg
0.5 cup shredded carrot
0.5 cup all-purpose flour
1 tsp baking powder
0.5 cup olive oil

Preparation (7 steps)

Shred Zucchini

Shred zucchini into a colander and sprinkle with about 2 teaspoons salt. Allow to drain over the sink for 20 minutes.

Prepare Flaxseed Mixture

At the same time, mix water and flaxseed meal together until completely combined. Set aside and allow mixture to sit for about 10 minutes.

Shred Onion and Potato

Shred onion and potato. Squeeze out liquid from onions and potatoes by wringing them in a clean tea towel over the sink. Set aside.

Combine Dry Ingredients

Combine bread crumbs, mint, dill, parsley, lemon zest, pepper, and nutmeg in a large bowl. Add flaxseed meal mixture and mix to combine.

Rinse and Combine Ingredients

Rinse shredded zucchini very lightly and ring out any liquid in a tea towel. Add zucchini, shredded onion, potato, and carrot to the bread crumb mixture and combine. Add flour and baking powder and combine everything once more with your hands. Set aside to rest for at least 10 minutes on the counter, or up to 3 days, covered in the refrigerator.

Frying the Patties

Heat 3 tablespoons oil in a shallow frying pan over medium heat, making sure the oil doesn't burn.

Cook the Patties

Scoop zucchini mixture in 1/3-cup portions and roll into balls your hands. Working in batches, add balls to the hot oil and gently pat into a patty. Cook until browned, 2 to 3 minutes; flip and continue to fry until crispy and golden brown, 2 to 3 minutes more. Transfer to a paper towel-lined plate. Repeat with remaining balls, adding 2 tablespoons more oil to the pan between each batch. Serve.

Finished cooking? Great! 🎉

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Greek Zucchini Patties

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Description

Ingredients (17 ingredients)

Preparation (7 steps)

Shred Zucchini

Prepare Flaxseed Mixture

Shred Onion and Potato

Combine Dry Ingredients

Rinse and Combine Ingredients

Frying the Patties

Cook the Patties

Finished cooking? Great! 🎉

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