Greek Croquettes

Serves 6
Time 50 minutes + overnight


2 eggs

½ red onion, finely diced

1 block feta 

1 tbsp dried oregano 

100g Kefalograviera, finely grated

1 cup mozzarella, grated 

1 cup plain flour

1 lemon, zest

1 bunch mint, roughly chopped

1 bunch parsley, roughly chopped

1 bunch oregano, roughly chopped 

Pinch salt



½ cup breadcrumbs 


1L vegetable oil for frying


1 cup Greek yoghurt, hung to make labne 

2 baby cucumbers, finely diced

¼ red onion, finely diced

½ lemon, juice

Salt and pepper to taste


Herb Salad 

5 sprigs mint, leaves picked 

5 sprigs parsley, leaves picked 

5 sprigs oregano, leaves picked 

¼ red onion, thinly sliced

2 baby cucumbers, cut into rounds

½ lemon

Salt and pepper to taste

1 tbsp extra virgin olive oil


To make the labne, add salt to the yoghurt, stir well, scoop yoghurt into a cheesecloth and tie the cloth. Place the cloth in a sieve within a large bowl and place in the fridge to drain for 12-24 hours. Squeeze out excess liquid and remove labneh from the cheesecloth. 

Add feta, kefalograviera, red onion, flour, mozzarella, eggs, lemon zest, parsley, mint, fresh and dried oregano, salt and pepper. Use your hands to combine all of the ingredients. Roll about 2 tbsp worth of mixture for each croquette, it should be a little smaller than a ping pong ball. Coat in the bread crumbs and set aside

Heat oil to 160C. Fry the croquettes in batches for 6-8 minutes or until golden brown. Transfer to a wire rack and drain for a few minutes. 

Combine all of the ingredients for the herb salad in a bowl, set aside. 

Combine labne, cucumbers and onion. Spoon onto the bottom of your serving plate. Top with croquettes and serve with the herb salad.