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Greek Zucchini Cakes

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“Saw this on "Sara's Secrets" on FoodTV, and it just grabbed me! We had it for dinner the next night, and it was delicious. We were short on feta, so I used half of a log of Montrachet that has been hidden in the back of the fridge since '99... definitely what you would call 'aged goat cheese'!”
READY IN:
1hr 15mins
SERVES:
4
YIELD:
6-8 large cakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Toss the grated zucchini with the kosher salt in a colander, and set aside for 5 minutes (no longer, or it will be mush).
  2. Rinse in cold water, and squeeze dry in a kitchen towel, or press in the colander until dry.
  3. Combine the cheese, egg, green onions, flour, pine nuts, dill, oregano, garlic, and pepper in a medium bowl, and fold in the zucchini.
  4. Form into 24 small cakes (about 2 Tbsp of mixture for each) or 8 larger cakes, and saute in olive oil over medium-high heat until browned, turning once, about 3-4 minutes on each side.
  5. Drain on paper towels, and serve immediately.
  6. Yield: 24 cakes.

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