Prep Time: 1 hour and 30 minutes

Serves: 4-5

Ingredients:

• 5 green courgettes, grated
• 1 onion, grated
• 5 spring onions finely chopped
• ½ cup of parsley, finely chopped
• ½ cup of fennel, finely chopped
• 2 spoonfuls of fresh mint, finely chopped
• 1 egg
• Salt and pepper
• Flour
• 1 teaspoonful of baking powder
• 1 spoonful of olive oil
• 1/2 cup of crumbled goat cheese
• Extra virgin olive oil for frying

For Quinoa:

• ½ cup of quinoa
• 1 cup of water
• ¼ teaspoon of salt

Directions:

In salted pot of boiling water, cook quinoa for 20 minutes, remove from the heat and leave it in the pan until it cools. (As the quantity needed is small I doubled the dose and with the remaining half I prepared a dessert).

Wash the vegetables and let them drain from the water. Grate the courgettes and place into a colander with salt for half an hour.
Squeeze to remove any remaining fluid.
Break the egg into the bowl and add the cheese, chopped herbs and salt and pepper.
Do not add too much salt, as the cheese has salt and don’t forget that we added salt to the grated courgettes.
Add the quinoa and continue to massage the mixture between fingers after adding flour until you have a smooth, but not runny, consistency.

After this, the mixture is helped by being allowed to stand in the fridge for, at least, an hour, before frying in olive oil.
Make the croquettes and run them in some flour. Fry in hot olive oil. The level of olive oil in the frying pan should cover half the croquette.

Turn the croquettes once, browning both sides.

Place them on a platter and decorate with the anchovy fillets.

See also: Zucchini Balls (kolokythokeftedes)

Eggplant rolls, with feta