Vegetable meatballs
Orthodox monks are used to eating fasting cabbage meatballs, during the fast. This dish from Mount Athos offers a nutritious and quick alternative for those who are fasting or vegetarian. It is a simple dish that anyone can make in no time.
We grate the zucchini and carrots.
We squeeze the zucchini with a clean towel or paper.
We chop the onion, garlic and parsley.
In a large bowl, we mix all the vegetables, breadcrumbs and herbs.
We season with salt and pepper.
Then, we mix until the ingredients are well combined.
With our hands, we form meatballs-shaped balls.
If our mixture is too wet, we can add breadcrumbs.
We heat a non-stick pan over medium heat.
Once it is hot, we add the meatballs to the pan.
We cook for about 4-5 minutes on each side or until golden brown and cooked through.
If we want, we can use nutritional yeast.
If we want our vegetable meatballs to be more healty, we can bake them in the oven instead of the pan, at 190°C for about 20-25 minutes. We must flipping halfway through.
If they are not fasting days, we can add grated feta cheese to the mixture.
