Greek Zucchini Cakes

"This is a great recipe to make in the summer if you're like me and have an abbundance zucchini from the gardens of all your friends."
 
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photo by Sharon123 photo by Sharon123
photo by Sharon123
Ready In:
45mins
Ingredients:
12
Yields:
24 ca
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ingredients

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directions

  • Combine the grated zucchini and salt.
  • Set aside for 5 minutes, but no more or it will be mushy.
  • Rinse in cold water and squeeze dry in a towel or press in a strainer 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 tbsp of mixture for each) and saute in olive oil, turning once, until brown, about 3 minutes on each side.
  • Serve immediately.
  • A good cucumber, gyro type sauce is great to serve on the side with these.

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Reviews

  1. Great cakes. Served with Recipe #470659. Will use less dill or leave out next time for my tastes but loved the feta. Great hint about only 5 min. drain time for the zucchini.
     
  2. I have made 2 different zucchini cake recipies in the past few days,,,this was my favorite. The feta gives it a nice tang. I thought that they were a bit mushy in the middle so next time will sub 1/2 c bread crumbs for flower. Also made each the size of a small burger. Try these on an english muffin w/slice of tomato, leaf lettuce and a nice tiziki sauce...real yummy anytime of day!
     
  3. Yum! I enjoyed the taste of the feta, dill and oregano. I halved the recipe easily. Thanks!
     
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