2 tablespoons olive oil
1 Vidalia onion, finely sliced
1 medium zucchini, shredded (see note)
1 carrot, grated (see note)
1 garlic clove, minced
3 fresh basil leaves, chopped
2 fresh oregano leaves, chopped
cup all-purpose flour
2 egg whites
Salt and pepper
1 tablespoon vegetable oil
8 ounces Feta cheese
Heat 2 tablespoons of the oil in a saut pan over medium heat, saut onions 5 to 6 minutes (see note). In a large mixing bowl, combine sauted onions, remaining vegetables and herbs. Add flour and stir to combine. In a small bowl, whip egg whites until foamy. Add egg whites to vegetable mixture until fully incorporated, then season to taste with salt and pepper. Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Make a zucchini patty with 1/3 to cup of mix and place in skillet. Cook 4 to 5 minutes on each side (or until golden brown and cooked through). Remove from skillet, top with crumbled feta and serve. Excellent with fish or pork.
Kitchen Ade Note: Be sure to drain the grated carrot and shredded zucchini of their excess juices before using. For the purposes of this recipe, a baby Vidalia onion was used. In addition, I did not find it necessary to saut the onion. The sliced onion was mixed raw into the drained carrot, zucchini and herbs.
This recipe makes about 9 medium-size patties.
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