Zucchini Cakes, CIV
By alison1870
Love these! Fav recipe so far from term 3. Makes a ton, they freeze and reheat well.
Could serve with lemon tarragon mayo or sriracha mayo.
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Ingredients
- 11 1/2 oz zucchini, grated
- 1 1/2 tsp salt
- 4 1/2 oz green onion
- 4 eggs
- 2 1/2 oz flour
- 1/2 oz dill
- 1 1/4 oz parsley
- 2 T tarragon
- 1/2 tsp pepper
- 3 oz feta
- 3 oz pinenuts
- Tzatziki
- 4 fl oz yogurt
- 4 fl oz sour cream
- 2 1/2 oz cuke, peel, seed, dice
- 1 tsp garlic mince
- 1 T evoo
- 1 T mint or dill
- 1 tsp lemon juice
- 1/2 tsp lemon zest
- salt
- pepper
Details
Preparation
Step 1
Grated zucchini in colander. 1 1/2 tsp salt. Stand 30 min.
Squeeze dry and press in paper towels.
Combine all except pine nuts. Cold hold up to 3 hours.
Fold in pine nuts.
Preheat sheet pan in warming oven.
1/8 inch veg oil in sauté pan. Med-high heat.
Drop 2-3 T into hot oil. Fry 3 min each side to GBD.
Remove to paper towel. Salt. Keep warm in oven.
Freeze leftovers in single layer. Reheat in 400 oven.
Tzatziki:
Food processor - yogurt, sour cream, cuke, garlic.
Fold in evoo, mint, lemon juice and zest.
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