Food Network: Greek Zucchini Cakes

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Greek Zucchini Cakes
Recipe courtesy Joanne Lamb Hayes and Lori Stein with Maura Webber, Recipes from America's Small Farms, Villard, 2003

Ingredients
1 pound zucchini, grated
1 teaspoon kosher salt or 3/4 teaspoon 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 teaspoon dried
1 1/2 teaspoons chopped fresh oregano leaves, or 1/2 teaspoon dried
1 garlic clove, finely chopped
1/4 teaspoon freshly milled black pepper

Olive oil

Instructions
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.