Zucchini and Feta Potato Cakes with Red Onion

Discover a flavorful and nutritious twist on traditional potato cakes with this innovative recipe. Shredded zucchini, crumbled feta cheese, and thinly sliced red onion add natural sweetness, tanginess, and crunch to these crispy potato cakes.

 Ingredients:

2 medium zucchinis (grated)

2 medium potatoes (grated)

1 small red onion (finely chopped)

100g feta cheese (crumbled)

1 egg (beaten)

2–3 tablespoons breadcrumbs (or more, as needed)

2 tablespoons fresh parsley (chopped)

Salt and pepper (to taste)

Olive oil or vegetable oil (for frying)

 Instructions:

 Prepare the Vegetables:

1. Grate the zucchini and potatoes into a bowl.

2. Place them in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. This step is crucial to avoid soggy cakes.

 Mix the Ingredients:

1. In a large bowl, combine the squeezed zucchini and potatoes with the chopped red onion, crumbled feta cheese, parsley, and beaten egg.

2. Gradually add breadcrumbs until the mixture is firm enough to shape into patties. Season with salt and pepper to taste.

Shape the Cakes:

1. Take small portions of the mixture and shape them into patties (about palm-sized).

Cook the Potato Cakes:

1. Heat a skillet over medium heat and add a generous amount of oil.

2. Fry the cakes for about 3–4 minutes on each side, or until golden brown and crispy.

Serve:

Serve the cakes warm with a dollop of yogurt, sour cream, or your favorite dipping sauce.

Tips and Variations:

1. Use the right potatoes: Choose high-starch potatoes like Russet or Idaho for the fluffiest potato cakes.
2. Don’t overmix the batter: Mix the ingredients just until they come together in a cohesive mixture. Overmixing can lead to dense potato cakes.
3. Add some heat: Spice up the potato cakes with some diced jalapeños or red pepper flakes for an extra kick.
4. Make them ahead: Prepare the potato cake mixture ahead of time and refrigerate or freeze it for later use.

Nutritional Information (per serving):

– Calories: 220
– Protein: 10g
– Fat: 10g
– Saturated Fat: 3.5g
– Cholesterol: 20mg
– Carbohydrates: 25g
– Fiber: 3g
– Sugar: 2g
– Sodium: 250mg