Kolokifokeftedes (Greek zucchini patties) – a detailed recipe cooking. 
Time: 50min Difficulty: easy Quantity: 24 meatballs In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 450 gr grated zucchini squash
- 1 tsp coarse salt or 3/4 tsp. table salt
- 3/4 Art. crumbled feta cheese
- 1 lightly beaten egg of category CO
- 3 thinly chopped green onion heads
- 3 tbsp. l wheat flour
- 1/4 Art. crushed pine nuts
- 1 tbsp. l chopped fresh dill or 1 tsp. dried
- 1.5 tsp chopped leaves of fresh oregano or 1/2 tsp. dried
- 1 chopped clove of garlic
- 1/4 tsp freshly ground black pepper
- Olive oil
Recipes with similar ingredients: zucchini, feta cheese, green onions, garlic, pine nuts, eggs, oregano, dill
Recipe preparation:
- Mix the grated zucchini with salt. Let stand for 5 minutes. (not more, otherwise porridge will turn out). Rinse under cold water and wring dry with a kitchen towel, through a sieve or colander.
- In a large bowl, combine cheese, egg, green onion, flour, pinecones nuts, dill, oregano, garlic and pepper. Add zucchini. Form 24 small patties (approximately 2 tbsp. L. Mixture per each) and fry in olive oil, turning over once, until cutlets are not browned for about 3 minutes. from each side. Serve right away.
