Grated zucchini, spinach, feta, and Parmesan form eight savory skillet cakes. Squeezing moisture from the zucchini is the key preparation step before the egg and breadcrumbs bind the mixture.
Ingredients
- 2 medium zucchinis, grated
- 1 cup fresh spinach, finely chopped
- ½ teaspoon salt
- 1 egg
- ½ cup non-fat crumbled feta cheese
- ¼ cup non-fat grated Parmesan cheese
- ⅓ cup breadcrumbs
- 2 cloves garlic, minced
- ½ teaspoon dried dill
- Freshly ground black pepper to taste
- Olive oil for frying
Directions
- Place the grated zucchini in a clean towel and squeeze out as much moisture as possible.
- Combine the zucchini, spinach, egg, feta, Parmesan, breadcrumbs, garlic, dill, and black pepper in a large bowl.
- Shape the mixture into eight small patties.
- Heat a little olive oil in a skillet over medium heat.
- Cook for about 3–4 minutes per side, until golden and crisp. Confirm the egg-centered patties reach 160°F (71°C) internally.
- Transfer to a paper towel-lined plate and serve warm with lemon wedges and yogurt dip or tzatziki.
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Yield: 8 cakes
Remove the Zucchini Water
Twist the towel around the grated zucchini and press firmly. A drier vegetable mixture is easier to shape and less likely to spread in the skillet. Form all eight patties before heating the oil so they can cook in evenly sized batches.
