Hello, my friends!
If you are fasting like I am for Greek lent well you must be here looking for a lent friendly recipe. I am absolutely in love with kolokithokeftedes which are zucchini fritters typically served with tzatziki dip or feta cheese. I have been experimenting in the kitchen to make a new kind of fritter with the classic take on “kolokithokeftedes.” You can use practically any vegetable you like to make this kind of vegetarian fritter but I must say beet and spinach are such a lovely match.
Beet Spinach Fritters- Greek Style Vegetarian Keftedes
- 1 pound of cooked and peeled beets, quartered
- 2 cups of spinach chopped
- 1/2 cup of leeks finely chopped
- 2 garlic cloves finely minced
- 1/2 cup of mixed fresh herbs (dill, mint, parsley)
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt & Pepper for seasoning
- 2 eggs
- 3 teaspoons of heavy cream
- 1 cup of dry sourdough bread crumbs
- 1/4 cup of all-purpose flour
- 1 lemon reserve juice to serve
- Crumbled Feta or Greek yogurt to serve
- 1/2 cup Olive oil for frying
- Prepare the cooked beets. Grate the beets using a grater with wide holes, or you can grate using a food processor.
- In a large bowl whisk together the eggs and cream, then add the spinach, beets, leeks, garlic, herbs, seasoning, and bread crumbs.
- Add a little bit of the all-purpose flour if the dough seems too wet. Roll the patties into a ball-like form and then press down. Place patties on a lined baking sheet and chill baking sheet for about two hours so flavors come together.
- Once ready to cook patties, prepare a frying pan with olive oil over medium heat. Lightly place each patty in the all-purpose flour on each side then fry about 4 patties at a time. Cook until each side is lightly golden brown in color. Repeat, and then place cooked patties on a plate lined with a paper towel.
- Serve with fresh lemon juice and Greek yogurt. Really good with crumbled feta too!
- You can add the crumbled feta to the mix if you prefer for extra flavor!
- If you like you can use vegetable oil or a mixture of vegetable and olive oil to fry.
- These can be good for up to 2-3 days!
**If you happen to make this recipe then I would love to see your work!! Share on Instagram or Facebook using hashtag #kouzounaskitchen.