Food & Drink

Zucchini Cakes

Makes 15-18

This recipe is adapted from Jennifer Joyce's "Small Bites" (DK Publishing 2005).


1 pound small zucchini, grated, salted and drained

1¾ cups bread crumbs, divided

4 scallions, finely chopped

2 eggs, lightly beaten

º cup feta, crumbled

½ cup fresh mint, chopped

¼ teaspoon nutmeg

Salt, pepper

Olive oil for frying

Dill yogurt dip

1 cup Greek-style yogurt

2 tablespoons fresh dill, chopped

Salt, pepper to taste


Squeeze zucchini dry, then mix with ½ cup bread crumbs, scallions, eggs, feta, mint, nutmeg, salt and pepper. Form into 15-18 small, plump patties.

Pour the rest of the bread crumbs into a shallow bowl and coat the zucchini cakes with bread crumbs.

Meanwhile, mix the dip ingredients until smooth.

Heat a frying pan over medium heat. Add a ½ inch or so of olive oil and heat until a bread crumb sizzles when dropped in. Fry the patties for about two minutes per side, until golden brown. Drain on paper towels and sprinkle with a little more salt, if needed. Serve with the dill yogurt sauce for dipping.