Zucchini & Carrot Cakes With Feta, Dill and Mint
Recipe by Dragon
These Greek inspired vegetable cakes are a delicious treat. They remind me of my trips to Greece and the warm Greek sun. Everywhere I went, I would order zucchini cakes. :) I miss that warmth during these cooler autumn months so I have to settle for the warmth of the kitchen when making these. The key to getting these cakes perfect is to make sure you've removed most of the moisture in the zucchini and carrots so they will be firm. Play with the quantity of the herbs. If you like dill, add more. Enjoy!
Serves 6
Ingredients:
1 large carrot, peeled and grated
2 medium zucchini, grated
1 cup crumbled Feta
2 spring onions, finely chopped
2 tablespoons chopped dill
2 tablespoons chopped mint
Grated zest of 1/2 lemon
2 eggs lightly beaten
1/3 cup - 1/2 cup breadcrumbs (you may need more)
Olive oil, for frying
Salt and black pepper
Directions:
1. To a colander, add the grated carrots and zucchini. Sprinkle the vegetables with a little salt to draw out their moisture. Place the colander over a bowl to drain for 15 minutes. Add the drained vegetables to a clean tea towel and squeeze out all the excess water.
2. In a large bowl, combine vegetables, feta, spring onions, dill and mint. Season with salt and pepper to taste. Add the eggs and mix well. Stir in the breadcrumbs. The mixture should be firm enough to form into patties, if its not, add some more breadcrumbs.
3. Shape the mixture into 6-8 patty cakes. Refrigerate the cakes uncovered for at least half an hour to firm up.
4. Heat a large heavy frying pan over a medium heat. Add a some oil and fry the cakes until golden brown and crisp on either side. Serve with some mint and dill to garnish
Recipe by Dragon
These Greek inspired vegetable cakes are a delicious treat. They remind me of my trips to Greece and the warm Greek sun. Everywhere I went, I would order zucchini cakes. :) I miss that warmth during these cooler autumn months so I have to settle for the warmth of the kitchen when making these. The key to getting these cakes perfect is to make sure you've removed most of the moisture in the zucchini and carrots so they will be firm. Play with the quantity of the herbs. If you like dill, add more. Enjoy!
Serves 6
Ingredients:
1 large carrot, peeled and grated
2 medium zucchini, grated
1 cup crumbled Feta
2 spring onions, finely chopped
2 tablespoons chopped dill
2 tablespoons chopped mint
Grated zest of 1/2 lemon
2 eggs lightly beaten
1/3 cup - 1/2 cup breadcrumbs (you may need more)
Olive oil, for frying
Salt and black pepper
Directions:
1. To a colander, add the grated carrots and zucchini. Sprinkle the vegetables with a little salt to draw out their moisture. Place the colander over a bowl to drain for 15 minutes. Add the drained vegetables to a clean tea towel and squeeze out all the excess water.
2. In a large bowl, combine vegetables, feta, spring onions, dill and mint. Season with salt and pepper to taste. Add the eggs and mix well. Stir in the breadcrumbs. The mixture should be firm enough to form into patties, if its not, add some more breadcrumbs.
3. Shape the mixture into 6-8 patty cakes. Refrigerate the cakes uncovered for at least half an hour to firm up.
4. Heat a large heavy frying pan over a medium heat. Add a some oil and fry the cakes until golden brown and crisp on either side. Serve with some mint and dill to garnish
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