Courgette balls

Fancy a holiday by the sea, under the blue sky? Imagine a small unpretentious restaurant, overlooking the sea, in a village on a Greek island. Sit at a table and enjoy the fresh sea air. From around the tavern emanates an inviting aroma that reminds you of home and enjoyable social gatherings. You can smell the mint which grows wild a few metres below you, and the courgettes, fresh and fragrant as ever during the summer season... the crickets chirp wildly, while you order a carafe of white wine. Cool and refreshing, it helps to pass the time ... until these tzukini balls appear in front of you, tasty and aromatic ... and, of course, they disappear in a second! Well, prepare to live this dream! These delicious Greek "meatballs" will amaze you! They are simple to prepare, excellent either as a starter or as a vegetarian main course. I love them. They have a single flaw ... they will disappear very quickly! You really must try them.

Let's see how long it takes and what’s needed to make these meatballs "the Greek way". In a bowl, soak the stale bread with the milk. After a few minutes, using a pestle, reduce the bread to a pulp and add the egg. Cut the courgettes into small cubes and add to the mixture along with the feta. Coarsely chop the mint and oregano and add to the mixture, stirring well. Add the bread crumbs, salt and pepper and stir. Let it stand for 15-20 minutes. Now shape them into balls of about 3 cm in diameter; coat them in breadcrumbs before placing them neatly on a large dish. Heat 1 litre of cooking oil in a deep frying pan or deep-fat fryer and fry the patties for 5 minutes. These fantastic tzukini balls are ready: serve with some lovely tzatziki sauce.