Greek Zucchini Cakes

Name: Greek Zucchini Cakes
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 24 ca
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

(3)

Recipe by Lester_C

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.

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READY IN: 45mins

YIELD: 24 ca

UNITS: US

INGREDIENTS

Nutrition

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

Combine the grated zucchini and salt.
Set aside for 5 minutes, but no more or it will be mushy.
Rinse in cold water and squeeze dry in a towel or press in a strainer until dry.
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 tbsp of mixture for each) and saute in olive oil, turning once, until brown, about 3 minutes on each side.
Serve immediately.
A good cucumber, gyro type sauce is great to serve on the side with these.

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