Zucchini Balls
2 medium size zucchini
70g crumbled feta
1 teaspoon dried chilli flakes
2 spring onions, finely sliced
½ teaspoon grated fresh ginger
2 tablespoons chopped fresh coriander (leaves and stalks)
⅓ cup coconut flour
1 beaten egg (or 1 flaxegg)
Extra Virgin Olive Oil for frying the balls
Coconut Turmeric Sauce
2 tablespoons extra virgin olive oil
1 medium onion, thinly sliced
4 garlic cloves, sliced
1cm piece fresh ginger, grated (or 1-2 teaspoons)
½ teaspoon turmeric powder
¼ teaspoon salt
½ teaspoon dried chilli flakes
Ground black pepper to taste
1 full fat coconut milk
1 cup vegetable stock
2 tablespoons lime or lemon juice
½ cup chopped coriander
Extra coriander leaves for serving
Make the Zucchini Balls
Grate the zucchini and place in a colander to drain. Sprinkle with 1 teaspoon salt and leave for 30 minutes. This helps remove the excess water.
Squeeze the zucchini so that the excess liquid comes out. I put the grated zucchini in a nylon vegetable bag to do this and it works really well.
Place the zucchini in a large bowl and add the remaining ingredients except the olive oil. Mix together well. Roll into balls, adding a little more flour if the balls are too wet. Refrigerate for at least 30 minutes.
While the balls are in the fridge make the sauce.
Heat 2 tablespoons of olive oil in a large pan on medium heat. Add the sliced onions and cook for 7-8 minutes or until translucent. Add the garlic slices and ginger and cook for another 2 minutes. Add turmeric, salt, chilli flakes, black pepper and cook for 2-3 minutes. Add coconut milk, lime juice and vegetable stock and let it simmer gently for 5-7 minutes. Add chopped coriander and remove from heat.
To cook the zucchini balls, heat the extra olive oil in a pan on medium heat and fry the balls, gently turning them every few minutes until golden brown on all sides. Note – they can easily break up if not done gently. Once done, place the cooked balls into the sauce and allow to warm through.
Serve over steamed rice or quinoa, topped with fresh coriander leaves.
Serves 2 (makes about 10 small balls)
