Ingredients:

Directions:

Wash and peel the vegetables, leave skin on the tomato, as it will be grated.  Grate the courgettes, tomato, onion and carrot into a colander that is standing inside a large mixing bowl. This allows excess water to drain away. Crumble the feta cheese into the mix.  Begin to work the ingredients together by hand, carefully, not to lose any over the sides of the collander. Once done, lift out the colander, empty the bowl of liquid and transfer the contents of colander to bowl. Now break the egg into the bowl and add the feta, chopped herbs and salt and pepper. Easy on the salt, the feta is quite salty. Continue to massage the mix between fingers after adding breadcrumbs and, more slowly, flour. Turmeric will be added at this point.  The small chunks of feta, flour and breadcrumbs will begin to melt and blend into the liquid, creating a smooth texture. Add a little flour if necessary, but by now you should have a smooth, but not runny, consistency. After this, the mix is helped by being allowed to stand in the fridge for an hour, before frying in olive oil. After standing, the mix will 'leak' water, so add a bit more flower to return to thick consistency. Scoop out mixture into a floured surfaced BurgerMate and form into patties. The level of olive oil in the frying pan should cover half the patties. Fry in olive oil that is bubbling but not too fiercely, as for fried potatoes. Turn the keftedes once, browning both sides. Finish by placing the kolokithokeftedes on absorbent paper for a minute, then serve with a little yoghurt on the side and maybe a sprig of parsley.