Zucchini Cakes with Dill and Feta

Zucchini Cakes with Dill and Feta

1 lb zucchini
2 medium onions
olive oil
1 clove garlic, peeled and finely chopped
3 tbsp flour
1 large egg
1/4 lb feta cheese
1 small bunch dill, chopped
salt and freshly ground pepper to taste

Coarsely grate the zucchini into a colander, sprinkle lightly with salt and leave in the sink for half an hour or so.

Chop the onions finely and warm them gently with a little oil in a shallow pan. They should soften but not colour. Pat the zucchini dry with paper towels or wring them out lightly in your hands. Add the garlic and zucchini to the onions. When all is soft and starting to turn pale gold, stir in the flour and continue cooking for a couple of minutes or so, with the occasional stir. Remove from heat.

Beat the egg lightly and stir it into the onion and zucchini mixture, then crumble in the cheese and the chopped dill. Season with salt and freshly ground pepper.

Heat about 3 tbsp of olive oil in a shallow pan and drop tablespoons of the mixture into the hot oil and let them cook until they are golden on the underside. Turn carefully as they will be fragile, and cook on the other side. Lift the cakes out with a spatula and drain briefly.


Makes about 6 cakes