Greek-Style Tomato-Zucchini Fritters with Fresh Herbs

Ingredients

• 1 lb firm tofu (squeezed to remove extra water, then crumbled)
• 1/4 cup ground walnuts
• 1 clove garlic (crushed)
• 3 tbsp fresh lemon juice
• 1 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp salt
• 1 pinch ground black pepper (generous)
• 1/2 cup bread crumbs (for binding)
• 1/2 cup bread crumbs (for coating)
• 1 tbsp fresh dill (chopped)
• 1 tbsp fresh mint (chopped)
• 1/2 lb zucchini (grated and squeezed to remove excess water (about 1 cup))
• 1 lb tomato (seeded, finely chopped (heaping cup), drained to remove excess liquid)
• 2 tbsp olive oil (for coating croquettes)
• 2 tbsp olive oil (for panfrying)

Instructions

1. 1

   In a food processor, blend together the tofu, ground walnuts, crushed garlic, fresh lemon juice, tomato paste, dried oregano, salt, and ground black pepper until well combined.

2. 2

   Transfer the mixture to a mixing bowl and add the bread crumbs, fresh dill, fresh mint, grated zucchini, and finely chopped tomato. Mix until all ingredients are evenly distributed.

3. 3

   Form the mixture into golf ball-sized balls. Press them down in your hands to flatten just a bit, then roll the sides between your hands to form tire-shaped croquettes.

4. 4

   Coat the croquettes lightly with the bread crumbs for coating.

5. 5

   Heat the olive oil in a large nonstick or cast-iron skillet over medium heat. Cook the croquettes in batches for 3 to 4 minutes on each side until golden brown with a few darker spots.

6. 6

   Serve immediately.

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