Greek Zucchini cakes
Greek Zucchini Cakes
1 pound zucchini, grated
1 tsp Morton Lite Salt®
3/4 cup crumbled reduced-fat feta cheese
1/4 cup egg substitute, lightly beaten
3 green onions, thinly sliced
3 tbsp all-purpose flour
1/4 cup chopped pine nuts
1 tbsp chopped fresh dill, or 1 teaspoon dried
1 1/2 tsp chopped fresh oregano leaves, or 1/2 tsp dried
1 garlic clove, finely chopped
1/4 teaspoon freshly ground black pepper
2 tbsp olive oil
Combine the grated zucchini and salt. Set aside for 5 minutes (no more, or it will be mush). Rinse in cold water and squeeze dry in a kitchen towel or press in a strainer or colander until dry.
Combine the cheese, egg, green onions, flour, pine nuts, dill, oregano, garlic, and pepper in a large bowl; fold in the zucchini.
Form into 24 small cakes (about 2 tablespoons of mixture for each) and sauté in olive oil, turning once, until browned, about 3 minutes on each side.
Makes: 24 cakes
Serving size: 2 cakes
LA Exchange: 1 Vegetable, 1 Fat