Greek Zucchini Cakes - cooking recipe

Ingredients

1 lb zucchini, Grated
1 teaspoon kosher salt or 3/4 teaspoon table salt
3/4 cup crumbled feta cheese
1 large egg, beaten
3 green onions, thinly sliced
3 tablespoons all-purpose flour
1/4 cup chopped pine nuts
1 tablespoon chopped fresh dill or 1 teaspoon dried dill
1 1/2 teaspoons chopped fresh oregano or 1/2 dried oregano
1 clove garlic, finely chopped
1/4 teaspoon fresh ground black pepper
olive oil

Preparation

Combine the grated zucchini and salt.
Set aside for 5 minutes, but no more or it will be mushy.
Rinse in cold water and squeeze dry in a towel or press in a strainer until dry.
Combine the cheese, egg, green onions, flour, pine nuts, dill, oregano, garlic, and pepper in a large bowl; fold in the zucchini.
Form into 24 small cakes (about 2 tbsp of mixture for each) and saute in olive oil, turning once, until brown, about 3 minutes on each side.
Serve immediately.
A good cucumber, gyro type sauce is great to serve on the side with these.