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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 24 |
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Ingredients:
1 pound zucchini, grated |
1 teaspoon kosher salt or 3/4 teaspoon table salt |
3/4 cup crumbled feta cheese |
1 large egg, lightly 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 |
1 1/2 teaspoons chopped fresh oregano leaves, or 1/2 teaspoon dried |
1 garlic clove, finely chopped |
1/4 teaspoon freshly milled black pepper |
olive oil |
Directions:
1. Combine the grated zucchini and kosher salt. Set aside for 5 minutes (no more, or it will be mush). Rinse in cold water and squeeze dry in a kitchen towel or press in a strainer or colander until dry.
2. Combine the cheese, egg, green onions, flour, pine nuts, dill, oregano, garlic, and pepper in a large bowl; fold in the zucchini. Form into 24 small cakes (about 2 tablespoons of mixture for each) and saute in olive oil, turning once, until browned, about 3 minutes on each side. Serve immediately.
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