Zucchini Cakes
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g zucchini, cut into 4 cm thick slices
- 120 ml olive oil
- 1 large onion (s), finely chopped
- 2 spring onions, finely chopped
- 1 clove garlic, finely chopped
- 3 slices toast
- 2 egg (s), whisked
- 200 g feta cheese, crumbled
- 50 g cheese, Greek Garviera or Parmesan, freshly rated
- 4 tablespoon dill, fresh, chopped or:
- 1 tablespoon oregano, dried
- salt and pepper
- 50 grams flour
- 6 lemon (s) wedges
Print Recipe
Pin Recipe Instructions
- Cook the zucchini slices in boiling salted water for about 10 minutes until they are very soft. Drain, drain and let cool.
- Heat 50 ml of olive oil in a pan. Steam the onion and spring onions until translucent while stirring, then add the garlic and sauté briefly.
- Squeeze the zucchini out with your hands, squeezing out as much liquid as possible. Place in a bowl with the steamed onions and garlic. Toast bread, debark, cut into pieces and chop in a blender. Add the breadcrumbs to the zucchini mixture. Add the whisked eggs, feta and graviera cheese and mix in. Season to taste with dill, salt and pepper. Mix everything well with your hands until you have a homogeneous mass. If the mixture is too runny, add a little flour.
- Form small cakes with your hands from a heaping tablespoon of dough, turn them in flour and fry them in the remaining olive oil on both sides until they are golden brown and crispy.
- Drain on kitchen paper and serve on a preheated plate with the lemon wedges.
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