Greek Keftedes

I love Greek cuisine, where simple yet good ingredients create the most delicious flavours. There are surprisingly many plant-based dishes in this cuisine as well. 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 receive manestra, orzo cooked in tomato sauce, and a portion of briam, tenderly cooked aubergine, bell peppers, and courgette. καλή όρεξη!

Tomatoes, courgette, aubergine, white onion, yellow bell pepper, red bell pepper, cucumber, carrot, garlic, potato, lemon, fresh basil, dill, bay leaf, mint, oregano, parsley, sage and thyme, chickpeas, chilli flakes, chilli powder, cinnamon, nutmeg, flaxseed, soy yoghurt, orzo pasta (wheat flour), panko (contains gluten), wheat flour, tomato puree, baking powder, white wine, 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 go in the oven; transfer to an oven dish.

Energy85,38 kcal

Protein2,95 g

Fat1,91 g

of which saturated0,26 g

Carbohydrates12,74 g

Dietary fibre2,25 g

Salt0,26 g

Average weight: 540 g