Ingredients

700g

grated courgette

eggs

100g

crumbled feta

A small handful

finely chopped spring onions

1 tablespoon

dried dill

1 tablespoon

chopped fresh dill

1 teaspoon

perfect salt

1 teaspoon

Aleppo chilli flakes

1/2 teaspoon

garlic powder

A pinch

ground black pepper

100g

breadcrumbs

50g

plain flour

1/2 teaspoon

baking powder

Olive oil, for frying

A delicious Greek recipe from Niki of @nikibakes

"MMMM. That is all I can say about these courgette 'meatballs' with feta and herbs. They are SO easy to make...too easy even! Best part? My version is baked, not fried..."

Method

Start off by placing your grated courgette in a colander and lightly salt. Let it sit for 10 minutes. After 10 minutes have passed, squeeze (with your hands) as much water you can out of the courgette.
In a large bowl mix the courgette, feta , spring onion, all your spices and 2 lightly beaten eggs.
Sprinkle over half the bread crumbs and mix well.
Mix the flour and baking powder in a small bowl and sprinkle about half the amount over the courgette mixture and mix. Keep adding until you have a thickish batter, you don’t want it to be watery.
Using your hands, form golf size balls and coat the balls in the rest of the bread crumbs. Place on a tray lined with greaseproof paper and continue this process with the rest of the courgette batter.
Bake in a preheated over on gas mark 6/200 degrees and bake for around 15 minutes or until golden brown on top. Best served hot or at room temp. Enjoy!