One more palate pleaser

In the Year End Party story in LENS on Dec. 16, we ran several recipes that hopefully will make entertaining easier during this stressful season. There was one, for zucchini cakes, that we didn’t have space for, so here you go:

Zucchini Cakes
Ingredients
• 1 pound small zucchini, grated, salted and drained
• 1 3/4 cups breadcrumbs, divided
• 4 scallions, finely chopped
• 2 eggs, lightly beaten
• 2/3 cup feta, crumbled
• 1/2 cup fresh mint, chopped
• 1/4 teaspoon nutmeg
• Salt, pepper
• Olive oil for frying
• Dill yogurt dip
• 1 cup Greek-style yogurt
• 2 tablespoons fresh dill, chopped
• Salt, pepper to taste
Instructions
Squeeze zucchini dry, then mix with 1/2 cup breadcrumbs, scallions, eggs, feta, mint, nutmeg, salt and pepper. Form into 15 to 18 small, plump patties.
Pour the rest of the breadcrumbs into a shallow bowl and coat the zucchini cakes with breadcrumbs.
Meanwhile, mix the dip ingredients until smooth.
Heat a frying pan over medium heat. Add a 1/2 inch or so of olive oil and heat until a breadcrumb sizzles when dropped in. Fry the patties for about 2 minutes per side, until golden brown. Drain on paper towels and sprinkle with a little more salt, if needed. Serve with the dill yogurt sauce for dipping.
— Adapted from Jennifer Joyce’s “Small Bites”