With Kalamata Olives, feta, mint and dill, these deliciously light yet flavourful vegetarian croquettes with transport you to Greece with each bite. Lahano Keftedes are a traditional village dish from Northern Greece. In the past, villagers from this part of Greece had little access to meat products and therefore their diet was heavily vegetable based. This is a summer dish, typically enjoyed as a meze, however it is also makes a great main served with Greek salad. Our Taverna Chefs, Dianna and Vangjel Jorgo, came up with this recipe for the Australian Good Food Guide and it will be featured in a national article this month! See the recipe featured on the Australian Good Food Guide website HERE!
Makes 4 serves
- 3 Potatoes
- 2 Large Zucchinis
- 3 Carrots
- 150g Kalamata Olives
- 200g Feta Cheese
- 100g Snow Peas
- Mint and Dill to flavour
- 1 cup of flour (for rolling)
- Pinch of Salt and Pepper
- Extra Virgin Olive Oil for frying
- Chop vegetables into large chunks
- Fill a pot with 1L of water and a pinch of salt, and boil vegetables until soft
- Strain vegetables and lightly mash with a fork, then put into refrigerator to cool
- Once cool, add olives, crumbled feta, and pepper, mint and dill to taste
- Combine mixture with hands
- Take a palm sized amount of mixture and roll into a croquette or sphere shape depending on your preference
- Flour the bench and roll croquette in flour until fully covered
- In a large pan, heat enough extra virgin olive oil to shallow fry the croquettes a few at a time
- Shallow fry the croquettes for 1 minute on each side or until they appear golden brown
- Serve with a Greek yoghurt based dip Kali orexi (enjoy)!
If you try out this recipe make sure to use the tag #thegreekclub so we can see your creations!