Feta and Capsicum Dip
A thick and chunky Greek classic.
"With Kalamata olives, feta, mint and dill, these deliciously light yet flavourful vegetarian croquettes will transport you to Greece with each bite. Lahono 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 mezze, however it is also makes a great main served with Greek salad." ~ The Greek Club.
2 large zucchinis
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 1 litre 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 like Kali orexi (enjoy)!
Recipe provided by Nostimo Restaurant Bar