These cakes are quite simple to make yet taste very gourmet.  They can also be made in advance, wrapped in a single layer of wax paper, put in a ziplock and kept frozen for a later date.  Adapted from Bon Appetit.

1 1/3 pounds medium zucchini, trimmed

1 teaspoon coarse kosher salt

1/2 cup thinly sliced green onions

3 tablespoons chopped fresh dill

3 tablespoons chopped fresh mint

4 garlic cloves, minced

1 teaspoon finely grated lemon peel

1 cup panko (japanese breadcrumbs) available at the Common Market

2 large eggs, beaten to blend

1 cup coarsely crumbled goat/sheep milk feta cheese

olive oil

Plain whole-milk or lowfat yogurt (for garnish)

Additional chopped fresh dill (for garnish)

 

 

Grate zucchini on large holes of box grater onto clean kitchen towel. Sprinkle zucchini with 1 teaspoon coarse salt; let stand at least 30 minutes and up to 1 hour.

Line rimmed baking sheet with wax paper.  Wrap zucchini in dish towel; squeeze out as much liquid as possible. Place zucchini in medium bowl. Mix in green onions, 3 tablespoons chopped dill, mint, garlic, lemon peel, and 1/2 teaspoon black pepper. Gently stir in panko and eggs, then feta. Using 2 tablespoons zucchini mixture for each, shape mixture into 2-inch-diameter patty; place on baking sheet. Chill at least 1 hour. DO AHEAD: can be made 4 hours ahead. Keep chilled.

Pour enough olive oil into heavy large skillet (cast iron works well) to reach depth of 1/8 inch; heat over medium-high heat. Working in batches, add patties to skillet. Cook until golden and cooked through, adjusting heat if browning too quickly, 3 to 4 minutes per side. Using slotted metal spoon, transfer to paper towels.

Arrange cakes on a platter. Top each with dollop of yogurt. Sprinkle each with dill. Serve warm or at room temperature.

Dr. Lai and Dr. Sinclair

Doctor of Naturopathic Medicine Lai
Doctor of Naturopathic Medicine Sinclair

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