Greek Zucchini Cakes

We're going Greek for our Wednesday night dinner this week - Greek salad, pita bread, hummus, and these Greek-style zucchini cakes.  The recipe is from the Food Network http://www.foodnetwork.com/recipes/greek-zucchini-cakes-recipe.html

INGREDIENTS

1 pound zucchini, grated (about 2 medium)

1 tsp Kosher salt, or 3/4 tsp table salt

3/4 cup crumbled feta cheese

1 large egg, lightly beaten

3 green onions/scallions, thinly sliced

3 Tbsp all-purpose flour

1/4 cup chopped pine nuts

1 Tbsp chopped fresh dill, or 1 tsp dried

1 1/2 tsp chopped fresh oregano leaves, or 1/2 tsp dried

1 clove garlic, minced or finely chopped

1/4 tsp freshly ground black pepper

Olive oil

COOKING INSTRUCTIONS

Combine grated zucchini and salt.  Set aside for 5 minutes (no more, or it will be mush).  Rinse in cold water and squeeze dry in a kitchen towel or press in a strainer or colander until dry.

Combine cheese, egg, onion, flour, pine nuts, dill, oregano, garlic, and pepper in a large bowl; fold in the zucchini.  Form into 14-24 small cakes (about 2 Tbsp of zucchini mixture each) and sauté in olive oil until browned, about 3 minutes on each side.  Serve immediately.  (I kept mine warm on a plate with paper towels in a warm oven while I cooked the rest of the cakes and waited until company was ready to eat them)

Nutritional information:  6 servings, per serving = 242.2 calories, 20.5 g fat, 47.7 mg cholesterol, 421.3 mg sodium, 11.4 g carbs, 2.7 g dietary fiber, 6.1 g protein