This recipe makes 1 portion which contains:
Preheat oil in deep fat fryer to 180˚C.
Add courgette to colander, mix salt in and leave for 10 minutes for the salt to draw out water from courgette.
After 10 minutes, using a masher squeeze remainder of the water out of grated courgette (final weight 50g).
Blend MKD bread roll to a breadcrumb texture.
In a bowl mix all ingredients together with the courgette.
Split the mixture into 2 portions and shape into croquettes using hands.
Place into frying basket and lower into the oil, cook for 2 minutes and remove when golden brown.
In the meantime, mix all the salad ingredients together and serve on the side with the croquettes.
MCTprocal™ is a food for special medical purposes and must be used under medical supervision.
This recipe has been specifically designed for use in a ketogenic diet. Refer to labels for allergen and other product information.
Always check with your dietitian what is suitable for you.
- Courgette and Feta Croquettes
- Vegetable Oil* for deep fat fryer As per manufacturer’s instructions
- 100g Courgette, grated
- 1g Salt
- 1/2 roll (25g) MKD bread roll (recipe contains MCTprocal™)
- 1g Coriander, fresh, finely chopped
- 1g Mint, fresh, finely chopped
- 2g Spring onion, finely chopped
- 10g Feta cheese, grated
- 1g Garlic puree e.g. Gia
- Side salad
- 10g Mixed salad leaves
- 10g Cherry tomatoes, chopped
- 10g Cucumber, chopped
- 5g Olive Oil
- 2.5g Balsamic Vinegar
- *approximately 20g oil absorbed in cooking process and factored into nutritional content
