Since returning from my overseas adventures, I’ve slowly gotten back into the swing of things. I have noticed that I am cooking more Mediterranean-themed meals, however, hoping to hold onto my Cyprus summer memories just a little bit longer through my cooking: yet another magical quality of food. So, in keeping with this “not wanting to let go of summer” theme, I present to you: My version of squash patties, or “kolokithokeftedes”. These are also “One-Pot”, so a great One-pot Monday meal as well. Just make sure to use the freshest ingredients possible, as usual, to do these babies the justice they deserve. I actually remember making some version of these at the beach house in Cyprus, after plucking a few stolen zucchini from the farm next door. One bite, and you will be transported to a Mediterranean island far, far away.
1.5 lbs zucchini squash, grated
1 large egg
¼ cup olive oil
1 ½ tsp salt
1 tsp freshly cracked pepper
1 tsp cumin
1 tsp fresh thyme
1 heaping tablespoon of freshly minced mint
¼ cup parmesan cheese
1/4 cup feta cheese, crumbled
¼ cup bread crumbs
½ cup grated yellow onion
zest of 1 large lemon
½ cup of flour, for coating
1 tsp lemon juice, plus lemon wedges for serving
The instructions are easy. Just mix all of the ingredients in a large bowl. Form the patties at your desired size.
In a large frying pan, heat up 4 tbs olive oil over medium high heat.
Right before placing patties in the pan, coat each side with flour in a shallow plate.
Cook for about 4 minutes per side, until golden brown. Repeat in batches
As soon as they come out, season with extra salt and lemon juice.
These are really good with tzatziki sauce or hummus on the side.