Directions:

Wash and peel the vegetables, leave skin on the tomato, as it will be grated.

Grate the courgettes, tomato, onion and carrot and place them into a colander that is standing inside a large mixing bowl. This allows excess water to drain away. Crumble the feta cheese into the mix.

Begin to work the ingredients together by hand. Once done, lift out the colander, and transfer the contents to a bowl. Now break the egg into the bowl and add the feta, chopped herbs and salt and pepper. Easy on the salt if the feta is salty. Continue to mix with fingers after adding breadcrumbs and, more slowly, flour.

The idea is that all ingredients - feta, flour and breadcrumbs - will eventually melt and blend into the liquid, creating a smooth texture. Add a little flour if necessary, but by now you should have a smooth, but not runny, mixture.

After this, the mix should stay in the fridge for an hour, before start cooking it. When you will take it out of the fridge you will notice that the mix is more watery, so add a bit more flower to return to correct consistency.

Place some flour in a dish, scoop out patties with a spoon, and roll over to the flour.

In a pan fry the olive oil; the level of the oil should cover half the patties. The oil bubbling but not too fiercely, as you will end up with patties that are done from the outside but not in the inside. Turn the patties (kolokithokeftedes) once, browning both sides. Finish by placing the “kolokithokeftedes” on absorbent kitchen paper for a minute, then serve with a little yoghurt or “tzatsziki” on the side and parsley on top.

Tip:

That’s one of the “Ultimate Summer Dishes”, try it during the summer, especially after swimming. It takes only about 20 minutes from start to finish. We usually serve them as a starter (“meze”) and but should always be eaten hot.