Name: Greek Zucchini Cakes
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 24 cakes
Cuisine: european
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

Directions

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.

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

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Greek Zucchini Cakes

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