Zucchini Cakes

• 1 lb small zucchini, grated, salted and drained
• 1 34 cups Progresso Plain Bread Crumbs, divided
• 4 green onions, finely chopped
• 2 eggs, lightly beaten
• 23 cup feta cheese, crumbled
• 12 cup of fresh mint, chopped
• 14 teaspoon ground nutmeg
• 1 cup greek-style yogurt
• 2 tablespoons fresh dill, chopped
• olive oil, for frying
• salt and pepper, to taste

1. Squeeze zucchini dry, then mix with 1/2 c bread crumbs, green onions, eggs, feta mint, nutmeg and salt and pepper to taste.
2. Form into 15 to 18 small, plump patties.
3. Pour the rest of the bread crumbs into a shallow bowl.
4. Coat the zucchini cakes with bread crumbs.
5. Mix yogurt, dill and salt and pepper to taste; set aside.
6. Heat a frying pan over medium heat.
7. Add about 1/2 inch olive oil and heat until a bread crumb sizzles when dropped inches Fry the patties for about 2 minutes per side, until golden brown.
8. Drain on paper towels and sprinkle with a little more salt, if needed.
9. Serve with the dill yogurt sauce for dipping.

zucchini, progresso plain bread crumbs, green onions, eggs, feta cheese, mint, ground nutmeg, greekstyle yogurt, fresh dill, olive oil, salt

Taken from www.food.com/recipe/zucchini-cakes-444915 (may not work)