Zucchini Cakes

Name: Zucchini Cakes
Ingredients: 1 lb small zucchini, grated, salted and drained; 1 34 cups Progresso Plain Bread Crumbs, divided; 4 green onions, finely chopped; 2 eggs, lightly beaten; 23 cup feta cheese, crumbled; 12 cup of fresh mint, chopped; 14 teaspoon ground nutmeg; 1 cup greek-style yogurt; 2 tablespoons fresh dill, chopped; olive oil, for frying; salt and pepper, to taste

11 ingredients

9 steps

Ingredients

1 lb small zucchini, grated, salted and drained
1 34 cups Progresso Plain Bread Crumbs, divided
4 green onions, finely chopped
2 eggs, lightly beaten
23 cup feta cheese, crumbled
12 cup of fresh mint, chopped
14 teaspoon ground nutmeg
1 cup greek-style yogurt
2 tablespoons fresh dill, chopped
olive oil, for frying
salt and pepper, to taste

Directions

1

Squeeze zucchini dry, then mix with 1/2 c bread crumbs, green onions, eggs, feta mint, nutmeg and salt and pepper to taste.
2

Form into 15 to 18 small, plump patties.
3

Pour the rest of the bread crumbs into a shallow bowl.
4

Coat the zucchini cakes with bread crumbs.
5

Mix yogurt, dill and salt and pepper to taste; set aside.
6

Heat a frying pan over medium heat.
7

Add about 1/2 inch olive oil and heat until a bread crumb sizzles when dropped inches Fry the patties for about 2 minutes per side, until golden brown.
8

Drain on paper towels and sprinkle with a little more salt, if needed.
9

Serve with the dill yogurt sauce for dipping.