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Zucchini Cakes with Greek Yogurt and Feta
UMass Dining Commons
NGREDIENTS Serves 6
10 1⁄2 ounces zucchini, trimmed, grated on the large holes of a box grater, excess moisture drained
5 1⁄4 ounces frozen shelled edamame, thawed
2 large eggs, lightly beaten
1 bunch cilantro, stems re- moved, leaves chopped
1⁄4 teaspoon ground cumin 1⁄4 teaspoon kosher salt
1⁄4 teaspoon ground black pepper
2 1⁄2 cups panko
2 tablespoons canola oil, plus more as needed
3 tablespoons plain nonfat yogurt
2 tablespoons crumbled feta cheese
PREPARATION
1. In a large bowl, combine the zucchini, edamame, eggs, cilantro, cumin, salt, pepper and panko un-
til evenly mixed. Portion the mixture into individual patties using a 1⁄4 cup dry measuring cup and transfer to a baking sheet.
2. Heat the oil in a large non- stick skillet over medium heat. Working in batches, add the zucchini cakes to the pan and flatten to about 1⁄2 inch thickness using a spatula. Cook until crisp
and golden brown on both sides, 3 to 4 minutes per side. Repeat with remaining zucchini cakes, adding more oil as needed with subse- quent batches.
3. Garnish with yogurt and feta cheese before serving.
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