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.

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

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.