Greek Zucchini Cakes

By á-174942

Ingredients

• 1 pound zucchini grated
• 1 teaspoon kosher salt (or 3/4 tspn 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 tspn dried dill)
• 1 1/2 teaspoons chopped fresh oregano leaves (or 1/2 tspn dried oregano)
• 1 garlic clove finely chopped
• 1/4 teaspoon freshly-milled black pepper
• Olive oil as needed

Details

Servings 24

Preparation

Step 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.

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.

This recipe yields 24 cakes.