Mini zucchini and feta cakes

Ingredients:

• 1 zucchini, grated and squeezed dry
• 2 cloves garlic, minced
• 3/4 cup crumbled feta cheese
• 2 eggs
• 1/4 cup all-purpose flour
• 1/4 cup chopped fresh parsley
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Olive oil, for frying

Instructions:

1. In a large bowl, mix together the grated zucchini, garlic, feta cheese, eggs, flour, parsley, salt, and pepper until well combined.
2. Heat a large skillet over medium-high heat and add enough olive oil to coat the bottom of the pan.
3. Drop spoonfuls of the zucchini mixture into the skillet and flatten slightly with a spatula.
4. Cook the cakes for 3-4 minutes on each side, until golden brown and crispy.
5. Transfer the cakes to a paper-towel-lined plate to drain any excess oil.
6. Serve warm and enjoy!

Verdict: These mini zucchini and feta cakes are a delicious and easy appetizer or snack. The combination of zucchini and feta is a classic that never disappoints, and the crispy texture of the cakes makes them extra satisfying.

Serving suggestions: Serve these mini zucchini and feta cakes with a dollop of tzatziki sauce, a sprinkle of chopped fresh herbs, or some lemon wedges for squeezing over the top. They also go well with a side salad or some steamed vegetables for a light and healthy meal.