Greek Zucchini Cakes
Recipe Shared by Tina
1 pound zucchini -- grated
1 teaspoon kosher salt -- or 3/4 teaspoon table salt
3/4 cup feta cheese -- crumbled
1 large egg -- lightly beaten
3 green onions -- thinly sliced
3 tablespoons all-purpose flour
1/4 cup pine nuts -- chopped
1 tablespoon fresh dill -- chopped or 1 teaspoon dried
1 1/2 teaspoons oregano -- chopped fresh or 1/2 teaspoon dried
1 garlic clove -- finely chopped
1/4 teaspoon black pepper -- freshly milled
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 mmediately.
Note I was watching Sara Moulton's show and she had a recipe for Greek zucchini cakes.
Per Serving (excluding unknown items): 729 Calories; 47g Fat (55.4% calories from fat); 38g Protein; 46g Carbohydrate; 10g Dietary Fiber; 287mg Cholesterol; 3214mg Sodium. Exchanges: 1 1/2 Grain(Starch); 4 Lean Meat; 3 Vegetable; 6 1/2 Fat.