Written by Helga Sunday, 05 April 2009 09:36

If you can pronounce it, you will be able to make them too

Ingredients for about 10-12 keftedes

• 5 small Zucchini (Courgettes)
• 1 medium onion
• 1 small piece of garlic
• 1 teacup breadcrumbs
• some flour
• 2 eggs
• fresh parsley and spring onion chopped
• salt and pepper
• Slices of lemon
• Optional: feta, paprika, tomato, mint
  

Preparation

Wash the zucchini and grate it. (If you use tomato, you have to peel it and only use the flesh but not the soft part with the seeds. Use juicy but hard, ripe tomatoes.) Let it for 10 minutes then squeeze out some juice of it. Not all of it though, it needs to stay soft. Chop the onion and press the garlic the parsley and the spring onion and mix all with the eggs and a small cup of breadcrumbs. This allows excess water to drain away. Put the salt and the pepper in the mixture only just before you form the balls otherwise the balls will lose more water and with that taste. If you use feta, crumble the feta cheese into the mix and don