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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Toss the grated zucchini with the kosher salt in a colander, and set aside for 5 minutes (no longer, or it will be mush). | 2. Rinse in cold water, and squeeze dry in a kitchen towel, or press in the colander until dry. | 3. Combine the cheese, egg, green onions, flour, pine nuts, dill, oregano, garlic, and pepper in a medium bowl, and fold in the zucchini. | 4. Form into 24 small cakes (about 2 Tbsp of mixture for each) or 8 larger cakes, and saute in olive oil over medium-high heat until browned, turning once, about 3-4 minutes on each side. | 5. Drain on paper towels, and serve immediately. | 6. Yield: 24 cakes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
zucchini	1		grated	33.32	6.0956	2.3716	0.6272
kosher salt	1	teaspoon		-	-	-	-
feta cheese	3/4	cup	crumbled	297.0	4.6012	15.9862	23.94
egg	1		beaten	71.5	0.36	6.28	4.755
green onion	4 -5		sliced	0.0	0.0	0.0	0.0
flour	3	tablespoons		108.4275	23.7385	1.7627	0.4207
pine nut	1/4	cup	chopped toasted	227.1375	4.4145	4.6204	23.0749
dill	1	bunch	chopped stemmed crushed	-	-	-	-
oregano	1	tablespoon	chopped crushed freshed	7.95	2.0676	0.27	0.1284
garlic	2 -4	cloves	chopped	0.0	0.0	0.0	0.0
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
extra virgin olive oil				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.