How to cook
Wash the zucchini and carrots. Grate them and put them in a colander. Salt and leave for 30 min. to release their water.
In a bowl, grate the feta. I used goat cheese, although the original recipe uses Halloumi. Use whatever you have.
To the bowl, add the eggs, breadcrumbs and spices. Squeeze the grated vegetables well with your hands, to get rid of all the excess liquid. Put them in the bowl and stir with your hands. You're going to get a sticky mixture.
Prepare a plate and wet your hands slightly. Form meatballs from the resulting mixture - about the diameter of a tennis ball and 3/4″ (2 cm) thick. Put them in the plate and it in the fridge for 30 min. to cool.
Take them out, heat a little oil in a pan and put the meatballs in carefully to fry.
Fry on medium heat until golden, then flip over. Drain the ready meatballs onto paper towels.
Notes: The recipe is adapted from one of Gordon Ramsay's shows. In his recipe, he puts the meatballs in the fridge to cool and harden, making it easier to fry without them falling apart.
In my case, no matter how well I drained the veggies, they still released water after I put them in the fridge. That's why I recommend you form them again before frying and put them carefully in the oil. Be careful because it sprays.
Once they're fried well on one side, flip them over carefully with a spatula on the other. If you try to flip them over too early, they'll fall apart.
This mixture produces about 9-10 meatballs.