GREEK ZUCCHINI CAKES

From RECIPES FROM AMERICA’S SMALL FARMS, originally from Thomas Soukakosis. Though Audrey predictably turned up her nose at these, Morgan and I have enjoyed these for three meals this week. I changed it slightly, using slivered (not skinned) raw almonds instead of pine nuts (because TJ’s only has pine nuts from Russia and Vietnam) and shallots instead of green onions because that’s what I had. I happened to have the fresh herbs and was liberal in my measurement. They reheat easily in a toaster oven.

1 lb. zucchini (about 2 mediumish), grated (use a food processor!)
1 teaspoon kosher salt
¾ cup crumbled feta cheese
1 egg, lightly beaten
2 shallots or 3 green onions, minced
3 tablespoons flour
¼ cup chopped pine nuts or raw slivered almonds
1 tablespoon chopped fresh dill, or 1 teaspoon dried
1 ½ teaspoons chopped fresh oregano, or ½ teaspoon dried
1 clove garlic, minced
¼ teaspoon pepper
olive oil

Combine the grated zucchini and salt. Set aside for 5 minutes (no longer or it will get mushy). Rinse in cold water in a colander and squeeze dry in a kitchen towel (really squeeze it – the water just pours out!).

Combine everything else but the olive oil in a large bowl. Fold in the zucchini. With your hands, form into balls (using about 2 tablespoons of mixture – the original recipe came up with 24, but I made only 14).

Cover the bottom of a large skillet with olive oil and heat to medium high. Place the balls in the skillet (without crowding; you will have to do a few batches) and then smush them with a spatula a bit. Saute about 3 minutes on each side, until browned. Remove to paper towels and serve warm.