Greek Keftedes

I love Greek cuisine, where simple yet quality ingredients create the most delicious flavours. There are surprisingly many plant-based dishes in this cuisine. Today, I will be making kolokithokeftedes, or courgette fritters, flavoured with fresh mint, dill, and lemon, accompanied by a plant-based yoghurt dip. You'll also enjoy manestra, orzo cooked in tomato sauce, and a portion of briam, tenderly cooked aubergine, bell pepper, and courgette. καλή όρεξη!

Greek Keftedes

courgette, tomatoes, aubergine, yellow bell pepper, red bell pepper, cucumber, carrot, white onion, garlic, potato, lemon [sulphites], fresh basil, dill, bay leaf, mint, oregano, parsley, sage, thyme, chickpeas, chili flakes, chili powder, cinnamon, nutmeg, oregano, thyme, flaxseed, soy yoghurt, orzo pasta (wheat flour), wheat flour, panko (contains gluten) [gluten], tomato purée, baking powder, white wine [sulphites, alcohol], organic vegetable stock, extra virgin olive oil, pepper and salt, sunflower oil.

Allergens: alcohol, gluten, soja, sulfiet.

Microwave

Heat the courgette fritters and the orzo and vegetables loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). Serve the yoghurt sauce cold on the side.

Oven — 200°C, 15-30 minMarleen's choice

Preheat the courgette fritters and the orzo with the vegetables covered with an oven-safe plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Serve the yoghurt sauce cold on the side. Disposable containers cannot be used in the oven; transfer to an oven dish.

Energy85,38 kcal

Fat1,91 g

of which saturated0,26 g

Carbohydrates12,74 g

Dietary fibre2,25 g

Protein2,95 g

Salt0,26 g

Average weight: 540 g