Zucchini Cakes

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READY IN: 25mins
Recipe by Sharon the Rocket

from St. Louis Post-Dispatch newspaper

Ingredients Nutrition

Directions

  1. Squeeze zucchini dry, then mix with 1/2 c bread crumbs, green onions, eggs, feta mint, nutmeg and salt and pepper to taste. Form into 15 to 18 small, plump patties.
  2. Pour the rest of the bread crumbs into a shallow bowl. Coat the zucchini cakes with bread crumbs.
  3. Mix yogurt, dill and salt and pepper to taste; set aside.
  4. Heat a frying pan over medium heat. Add about 1/2 inch olive oil and heat until a bread crumb sizzles when dropped inches Fry the patties for about 2 minutes per side, until golden brown. Drain on paper towels and sprinkle with a little more salt, if needed. Serve with the dill yogurt sauce for dipping.

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