We have never mentioned it, but I am a vegetarian. Maybe you have noticed by now that none of our recipes contain animals. Liz has been patiently putting up with that and continues suggesting vegetarian dishes. Which makes me very happy!
This week we cooked something that neither of us even knew existed. I honestly think that we weren’t missing out on that much. It is a nice dish, kinda tricky to make, with not that much taste as a reward. Oh well, not every recipe can be a big hit.
For this one you need the following ingredients:
450 g Zucchini
275 g canned chick peas
1 garlic clove
50 g feta cheese
1 table spoon of bread crumbs
1 table spoon of salt
And for the sauce: fresh tomatoes, garlic, salt, pepper, fresh basil
And of course bread to eat the dumplings on.
Wash and grate the zucchini, add salt. Put in a strainer to let the water drip out. Mash the chick peas and add the pressed garlic. Mix in with the zucchini and add the bread crumbs and the crumbled feta cheese. After adding the pepper, form small balls with your hands.
Wash and dice the tomatoes for the sauce. Heat up oil in a pan and fry the tomatoes along with garlic, salt and pepper. After a few minutes add the basil and turn the heat off.
Carefully fry the zucchini balls in another oiled pan. This is the tricky part. The challenge is to brown the balls evenly from all sides without destroying them. Good luck!