budgetsmartgirl

It’s Meatless Monday-Veggie Bites with Feta Cheese

In Meatless Mondays on July 15, 2013 at 1:10 pm

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Last week the weather turned hot and humid and when that happens I crave more snack size meals than anything else. I got tired of salads, and after looking through the CSA box contents and other items I had on hand, I came up with this recipe.

My first idea was veggie pancakes and a dipping sauce but as I began making this it morphed into something a little different, including the addition of some feta cheese. I sautéed these in a skillet but if you’re not too worried about deep frying foods, I think that it’s probably the best way to cook these. Quick and easy, seals the edges of the bites, and melts the cheese to perfection.

Like all recipes, nothing’s set in stone. Use whatever vegetables you have on hand or what’s a good buy at the store and use a dipping sauce of your choice-

1 cup each broccoli and cauliflower
1 carrot
1 onion
1 potato
1 yellow zucchini
salt and pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon dried oregano
2 tablespoons flour
1 cup breadcrumbs
1/2 cup feta cheese, broken into small bite size pieces
oil for cooking

In a large bowl, grate all the vegetables (the onions I found are better finely chopped), and mix thoroughly. Add some salt and pepper and mix again.

In a skillet over medium high heat, heat about two tablespoons of oil and then add the shredded vegetables. Cook for about 10 minutes and then add the garlic and onion powders, and oregano. Stir into the mixture and keep cooking, stirring constantly until everything is lightly golden brown.

Pour into a mixing bowl and allow to cool.

Stir in the two tablespoons of flour to help bind the mixture. Using floured hands, take one piece of feta cheese and three tablespoons of the vegetable mixture and mold it into a ball around the cheese. Put it on a plate and when all the mixture is used, place the bites in the fridge for about 15 minutes.

Roll each one in breadcrumbs.

Heat two tablespoons of oil over medium high heat. (You can use the same skillet the vegetable were cooked in and you might need more oil as you cook these). Cook, turning a few times until all sides are crisp and golden brown.

Drain on a paper lined platter.

Serve warm with a sauce or dip of your choice.

Makes 18 bites.

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  1. This looks so yummy!

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