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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This is a great recipe to make in the summer if you're like me and have an abbundance zucchini from the gardens of all your friends. Ingredients:
1 lb zucchini, grated |
1 teaspoon kosher salt or 3/4 teaspoon table salt |
3/4 cup crumbled feta cheese |
1 large egg, beaten |
3 green onions, thinly sliced |
3 tablespoons all-purpose flour |
1/4 cup chopped pine nuts |
1 tablespoon chopped fresh dill or 1 teaspoon dried dill |
1 1/2 teaspoons chopped fresh oregano or 1/2 dried oregano |
1 clove garlic, finely chopped |
1/4 teaspoon fresh ground black pepper |
olive oil |
Directions:
1. Combine the grated zucchini and salt.
2. Set aside for 5 minutes, but no more or it will be mushy.
3. Rinse in cold water and squeeze dry in a towel or press in a strainer until dry.
4. Combine the cheese, egg, green onions, flour, pine nuts, dill, oregano, garlic, and pepper in a large bowl; fold in the zucchini.
5. Form into 24 small cakes (about 2 tbsp of mixture for each) and saute in olive oil, turning once, until brown, about 3 minutes on each side.
6. Serve immediately.
7. A good cucumber, gyro type sauce is great to serve on the side with these.
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