Greek Zucchini Patties
Description
These zucchini cakes make a great appetizer for those fun summertime get-togethers, but make a great side-dish as well.
Ingredients
2 lb. zucchini- about 8 large
2 large eggs
2 large handfuls fresh herbs, mint, dill and parsley
1 c. breadcrumbs
1 c. crumbled feta
1 t. ground cumin
1 t. fine grain sea salt
freshly ground black pepper, to taste
3 T. olive oil, divided
Directions
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Wash zucchini; cut off both ends; grate.
Place grated zucchini in a colander; sprinkle with salt; drain for at least 10 minutes but 1 hour is best.
Squeeze out all of the extra moisture in the zucchini.
In a large bowl, beat the eggs, add grated zucchini, herbs, cumin, breadcrumbs, feta, salt and pepper. Mix together well.
Transfer mixture to the refrigerator for 20 minutes; allow the breadcrumbs to suck up some of the moisture.
Form mixture into patties. If it seems wet, add more breadcrumbs one tablespoon at a time.
Heat one tablespoon olive oil in a large non-stick skillet over medium-high heat. When hot, cook the patties in batches being careful not to overcrowd, about 5 minutes per side, until golden brown.
Remove to a platter lined with paper towels to soak up any excess oil.
Makes about 24.