These are rapidly becoming one of our favorite side dishes. They’re Greek, and very, very tasty. A terrific side dish with roast lamb or Greek roasted chicken.

Yield: 6 servings, each with 6 grams of carbohydrates and 2 grams of fiber, for a total of 4 grams usable carbs and 8 grams of protein.

INGREDIENTS 

• 3 medium zucchini, grated
• 1 teaspoon salt or Vege-Sal
• 3 eggs
• 1 cup crumbled feta
• 1 teaspoon dried oregano
• 1/2 medium onion, finely diced
• 1/8 teaspoon pepper
• 3 tablespoons soy powder or rice protein powder
• Butter

INSTRUCTIONS

1. Mix the grated zucchini with the salt in a bowl, and let it sit for an hour or so. Squeeze out and drain the liquid.
2. In a separate bowl, mix together the eggs, feta, oregano, onion, pepper, and soy powder.
3. Combine the zucchini with the egg mixture and mix well.
4. Spray a heavy skillet with nonstick cooking spray, add a healthy tablespoon of butter, and melt over medium heat.
5. Fry the batter by the tablespoonful, turning once. Add more butter between batches, as needed, and keep the cooked krokettes warm.
6. The trick to these is to let them get quite brown on the bottom before trying to turn them, or they tend to fall apart.
7. If a few do fall apart, don’t worry about it; the pieces will still taste incredible.