Vegetable Rissoles

You can replace the zucchini for other vegetables of your choice.



Makes 12 rissoles

  • 500g Zucchini

  • 1 Onion, finely diced

  • 1 clove Garlic, diced

  • 2 Eggs

  • 150g Fetta cheese

  • 1 tbsp Oregano

  • Salt and pepper to taste

  • Rice flour for dusting

  • Olive oil



  1. Wash and dry zucchini and grate into a large bowl. Squeeze excess juice and leave in the bowl.

  2. Add onion, garlic, lightly beaten eggs, crumbled fetta and oregano. Season with Celtic salt and pepper to taste. If the mixture is too runny you can add a little bit of rice flour to bind.

  3. Mix well with your hands. Roll into small balls and press into rissole shape. Coat lightly with rice flour.

  4. Heat oil in a large frying pan and cook the rissoles until golden. Place on kitchen paper to absorb excess oil and always serve with a squeeze of lemon.

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