July 30, 2008

Zucchini Cakes with Dill & Feta

Just a quick recipe...something I've had bookmarked for a while and finally tried using a large zucchini from the garden. These cakes are crunchy outside and creamy inside.

Zucchini Cakes with Dill and Feta
adapted from Nigel Slater's The Kitchen Diaries

1 large zucchini
1 medium yellow onion, finely chopped
olive oil

1 clove garlic, peeled and chopped

3 tablespoons AP flour

1 large egg, slightly beaten

4 ounces feta cheese
1 tablespoon dried dill (or small bunch of fresh)

salt & pepper
  • Grate the zucchini with a coarse grater (I used the grating disk on my food processor). Place zucchini in a colander over a bowl & sprinkle with salt. Leave it to drain for at least half an hour.
  • Heat a few tablespoons of the oil in a pan. Cook the chopped onions until soft but not brown. Dry the grated zucchini or wringe them out lightly. Add the zucchini with the garlic into the pan. Cooking until almost pale gold. Stir in the flour, cook until the flour is well-combined and well-cooked in the mixture. Season to taste with black pepper and a pinch of salt. Remove from heat and let cool to room temperature.
  • Stir in the egg, feta, and dill. Refrigerate until chilled.
  • Heat a few tablespoons of oil in a pan. Shape heaped tablespoons of the zucchini mixture into patties. Cook until golden, turning once (be delicate; the mixture is very fragile).
  • Serve with a sprinkling of parmesan cheese, tomato sauce, or your favorite chutney.


Anonymous said...

I really like the idea of these cakes. I will have to try them. They sound and look really good.

Madeline said...

Oh my, I know I'm going to love these! They look so delicious.

Ros said...

Good old Nigel. Funnily enough I never make anything from that book even though I have it. I think it is because of the diary structure- I go looking in books for a principal ingredient which you can't really do with this book. I keep seeing other bloggers make stuff from it and then go "That looks great- oh, what, I have that book!" I must remember this for when Iext have too many courgettes.

Katie Zeller said...

Ooooh! A new zucchini cake recipe!!!!
I've never done it with precooked zucchini - but anything with feta!

Valerie Harrison (bellini) said...

I just made something so similar it is uncanny. Our taste in food is just so similar there is never anything I don't love on your site. Too bad I am up here in Canada or I would take your classes:D