Pseftokeftedes ( Oven Baked Vegetable pancakes) and a Lemony chicken salad

All kind of Vegetable pancakes are very common in Greek Cuisine but they usually are deep fried.
I am giving you an oven baked healthier recipe that my 3 year old son loves to eat. 
The chicken salad is so healthy and refreshing, perfect for a hot Summer day. You can either use leftover chicken or just boil some chicken fillet or thighs.



600 g chicken, grilled or boiled, cut into pieces
200 g feta cheese into chunks
1 / 2 yellow pepper, cut into pieces
1 / 2 red pepper cut into pieces
5-6 sun dried tomatoes, cut into pieces
4-5 pickled cucumbers cut into pieces
3 tablespoons chopped parsley
1 to 2 green onions, chopped

For dressing

3 tablespoons yogurt
2 tablespoons extra virgin olive oil
1 / 2 lemon (zest and juice)
1  tablespoon basil chopped
1 clove garlic minced
Salt Pepper

Vegetable Pancakes

1 medium  eggplant  (Spanish) grated
2 zucchini (the light green colored) grated
1 small potato grated
1 cup diced tomatoes 
1 / 2 an onion
2-3 green onions
2 tablespoons crumbled feta cheese
2 tablespoons parsley chopped
2 tablespoons mint  chopped
1 teaspoon dried oregano
2 eggs
2 tablespoons of olive oil
6-7 tablespoons all purpose flour
1 / 2 teaspoon baking powder
1 teaspoon polenta (cornmeal, semolina)
1 teaspoon sesame seeds
Salt Pepper



Mix all ingredients together, whisk the ingredients for dressing (you can use a blender)  and toss the salad. Cover with plastic wrap and leave it in the fridge.

Oven Baked Vegetable Pancakes
Using a skillet sauté in some olive oil, chopped onion, green onions, parsley, mint, salt and pepper. Set aside to cool.
 Place the grated vegetables in a colander, season with salt and let them drain for 15 minutes.
Put the flour in a bowl and mix with baking powder and oregano.
Preheat the oven to 420.
 Put in a bowl the tomatoes and add in it the mixture of onions, squeeze the vegetables that you have on the shifter to get rid most of their juices and add them in the bowl, add 2 eggs, feta cheese, salt, pepper, olive oil and spoon by spoon add the flour. Stir well.
The mixture should be moist. 
Use a baking pan covered with parchment paper and sprinkle the baking pan with polenta and sesame seeds. Then pour  spoonfuls of the mixture and try to give them  a round shape using a spoon. Sprinkle on top with a little polenta and sesame.
Bake them for 25 minutes, turn them over after the first 15 minutes.
Hope you like them!

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