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Zucchini Rissoles

Yield Makes 12 to 14 cakes; 4 to 6 appetizer servings
Donald Frediani's zucchini cakes make a great appetizer when served with tomato sauce; they're also a nice side dish with chicken or fish.

Ingredients

  • 1 pound zucchini, rinsed, ends trimmed
  • 1 onion (about 8 oz.), peeled
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup fine dried bread crumbs
  • 1 large egg
  • 1/2 cup grated dry jack or parmesan cheese
  • 2 tablespoons chopped parsley
  • 1 tablespoon chopped fresh mint leaves
  • About 3 tablespoons vegetable oil

Nutrition Information

  • calories 241
  • caloriesfromfat 60 %
  • protein 7.3 g
  • fat 16 g
  • satfat 3.6 g
  • carbohydrate 19 g
  • fiber 1.8 g
  • sodium 322 mg
  • cholesterol 45 mg

How to Make It

  1. Shred zucchini and onion. Pour olive oil into a 10- to 12-inch frying pan over medium-high heat. Add vegetables, salt, and pepper and cook, stirring frequently, until vegetables are soft and any liquid has evaporated, about 8 minutes.

  2. Transfer mixture to a large bowl and stir in bread crumbs, egg, cheese, parsley, and mint until incorporated. Let stand until cool enough to handle, about 15 minutes. With well-floured hands, form mixture into patties about 2 inches wide and 1/2 inch thick.

  3. Wipe pan clean and heat vegetable oil over medium heat. When oil is hot, add patties, three or four at a time. Cook, turning once, until golden brown on both sides, about 6 minutes total. Reduce heat as needed to maintain a constant temperature. With a spatula, transfer to a paper towel-lined baking pan; keep warm in 200° oven. Serve hot.