Greek Zucchini Cakes

Ingredients

• 3 cups shredded zucchini, about 1 lb. zucchini (use the large side of a box grater to shred or your food processor with shredding disc)
• 1 cup chopped tomato, with seeds removed
• 1 ¼ tsp salt, divided
• 2 Tbsp chopped scallions
• 1/3 cup crumbled feta
• ½ cup panko
• ½ tsp dried oregano
• ½ tsp dried parsley
• ½ tsp dried basil
• ½ tsp red pepper flakes
• ¼ tsp pepper
• 1 tsp minced garlic
• 1 large egg, lightly beaten
• 4 Tbsp olive oil, divided
• Tribe Mezze Dip of your choice, for topping
• Finely chopped fresh parsley, for topping (optional)

Instructions

• Put grated zucchini and chopped tomato into a colander of mesh strainer placed over a bowl and sprinkle 1 tsp salt over them. Stir and let sit for about 30 minutes.
• Transfer zucchini mixture to a mesh bag, cheese cloth, or kitchen towel. Wrap, hold over the sink or a bowl, and squeeze tightly to extract as much water as you can. If preferred, you can just use your hands to squeeze water out.
• In a large bowl, add grated zucchini, chopped tomato, scallions, feta, panko, oregano, parsley, basil, red pepper flakes, remaining ¼ tsp salt, pepper, garlic, and egg. Mix together until well combined.
• Using your hands, form about 10 patties with the mixture.
• Heat a large skillet over medium heat. Add 2 Tbsp olive oil and when hot, place half the zucchini cakes in skillet. Cook for 3-5 minutes per side, until cakes are golden brown.
• Serve zucchini cakes topped with Tribe Mezze Dip of your choice (I highly recommend the Spicy Tomato Feta Dip) and chopped parsley.