A very tasty vegetarian recipe, just in from Kiriaki – she made these for her dad in Athens today and they were loved! At this time of the year, zucchini is being harvested and many of us have lots of it! Here’s a fantastic way to turn all that zucchini into something a bit different and enjoy the goodness of this summertime vegetable.
- 260 gr all purpose flour
- 1 tsp baking powder
- 200 gr tomatoes chopped
- 200 gr tomatoes grated
- 180 gr zucchini grated
- 1 finely chopped onion
- 10 spearmint leaves
- 6-7 basil leaves
- 1 parsley bunch
- 1 tbs Kirian Greek Oregano
Sunflower oil for frying
NOTE: You can also add 200 gr of feta cheese broken with the fork which goes great. I did not this time
- 200 gr Greek strained yogurt
- Kirian Greek Oregano ( or mint leaves )
NOTE: Paprika goes great on yogurt if you want to to spice it up. I did not this time.
In a big bowl we put our flour and the baking powder and give it a stir.
We create a hole in the middle where we add the chopped tomatoes, the grated tomatoes, the chopped onion and the grated zucchini. At this point, you would add the feta cheese also –if you chose to- broken with a fork in quite thick pieces.
We chop our peppermint, basil and parsley (not finely ) and we add them in the bowl.
We add the Kirian Greek Oregano, salt, and pepper and we stir softly.
We give an oval shape to our burgers or balls by using the kitchen big spoon or a tablespoon. I used the big spoon and had 10 pcs. With the tbs would be double or more.
After we have warmed up our sunflower oil in a deep wide frying pan on medium heat, we fry our tomato balls for 3-5 minutes until they get a nice color. When our tomato balls are ready we transfer them to a baking sheet which we have covered with paper towel. The paper towel will absorb the excess oil and our tomato balls will look and taste better.
We transfer out tomato balls to a big plate and in the middle we put greek strained yogurt sprinkled with Kirian Greek Oregano or mint (and paprika if we choose to).