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Feta Zucchini Cakes with Greek Orzo Salad
Prep Time 35 minutes
Cook Time 15 minutes
Total Time 50 minutes
Servings 4
Ingredients
- For the ZUCCHINI CAKES:
- 3 large zucchini or 4 medium, shredded and squeezed of excess moisture
- 1 large egg
- 2 T. chopped fresh mint
- 1/4 c. chopped flat leaf parsley
- 2/3 c. panko breadcrumbs
- 1/3 c. almond meal
- 1/2 c. feta
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1-2 T. olive oil
- For the ORZO SALAD:
- 2 c. whole wheat orzo
- 1 c. chopped grape tomatoes
- 1 1/2 c. diced cucumber
- 1/4 c. sundried tomatoes, finely chopped
- 6 oz. jar marinated artichoke hearts, chopped
- 1/3 c. chopped red onion
- 1/4 c. kalamata olives, chopped (optional)
- 1/4 c. chopped flat leaf parsley
- 2 T. fresh oregano, chopped
- juice of 1 lemon
- 1/4 c. red wine vinegar
- 2 T. extra virgin olive oil
- 1/4 tsp. salt
- 1/4 tsp. pepper
Instructions
-
Bring a pot of water to boil for the orzo. Cook according to package directions. Prepare the zucchini cake mixture. Make sure the zucchini is completely squeezed of moisture. I used a kitchen towel and really put some muscle into it haha.
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Combine zucchini, egg, mint, parsley, panko, almond meal, feta, garlic powder, onion powder, salt, and pepper in a medium bowl. Stir to combine and refrigerate for 30 minutes while you assemble the orzo salad.
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Combine orzo (I like to let mine cool for a bit), grape tomatoes, cucumber, sundried tomatoes, artichoke hearts, red onion, olives if using, parsley, and oregano in a large bowl. Toss to combine. Add the lemon juice, red wine vinegar, salt, olive oil, salt, and pepper and toss again. Refrigerate until ready to serve.
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Form the zucchini mixture into 10-12 patties. If the mixture seems too wet, add a handful or two of panko. Heat a large nonstick skillet over medium/high heat and add a tablespoon of olive oil. Cook the cakes for 2-3 minutes per side, until golden. Serve atop orzo salad and additional feta and fresh herbs!