Ingredients:

 

"Meatball" mixture:

1/2 large red onion, grated

500g veggie ground (Yves Original Veggie Ground is great!)

200g zucchini, grated

4 garlic cloves, minced

1 flax egg (1 TBSP flax meal + 3 TBSP water)

1/4 tsp liquid smoke

1 TBSP vegan Worcestershire

1.5 TBSP umami powder (optional)

1/4 fresh parsley, chopped

2 TBSP fresh mint leaves, chopped

1/2 tsp dried oregano or savory 

3/4 cup panko bread crumbs

3/4 tsp salt

1/2 tsp black pepper

1 TBSP olive oil

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For frying: 

1/2 cup all purpose flour

1/4 cup olive oil

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Prepare the mixture:​

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1) Grate the zucchini, sprinkle with salt, and leave to sit in a colander for 15-20 minutes. Rinse, and squeeze out as much of the excess liquid as possible.

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2) Combine all the meatball mixture ingredients. Mix very well, cover, and chill for 30 minutes.

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Form the keftedes and dredge:

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3) Scoop large, heaping tablespoons of the mixture and roll into balls. Dredge each ball in the flour, shaking off the excess.

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4) Over medium-high heat, heat 1/4 cup olive oil in a frying pan. 

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5) Fry the keftedes, rolling them around frequently until browned and very crispy on all sides. This will take about 8-10 minutes.

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6) Place on a paper towel-lined plate to drain off excess oil.

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7) Serve with tzatziki! Great as an appetizer or as a main served with Greek horiatiki salad and/or potatoes. 

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Makes 25-30 keftedes.