Ingredients:

-1 pound (500 g) small zucchini, trimmed
-1 teaspoon salt
-1 3/4 cup fresh breadcrumbs
-6 green onions, chopped
-2 eggs, lightly beaten
-2/3 cup feta cheese, crumbled
-1/2 cup fresh mint leaves, chopped
-1/4 teaspoon nutmeg
-salt and pepper to taste
-flour for shaping
-olive oil, for frying

Dill Yogurt Sauce
-14 oz (400 g) plain yogurt
-2 tablespoons fresh dill
-1/2 teaspoon salt
-1/2 teaspoon pepper
Beat the yogurt until smooth, then stir in the dill, salt, and pepper

1. To remove excess moisture from the zucchini, grate, sprinkle with the salt, and leave in a colander for 30 minutes
2. Meanwhile, preheat the oven to 375 degrees F
3. Reserve 8 tablespoons of breadcrumbs, spread the remaining breadcrumbs on a nonstick baking sheet, and bake for 10 minutes, stirring a couple of times, until golden and crisp
4. Set aside to cool
5. Rinse the zucchini and squeeze with your hands to remove as much liquid as possible, or the cakes will be too wet
6. Mix the zucchini with the onions, eggs, feta, reserved breadcrumbs, mint, and nutmeg, and season with salt and pepper
7. Using floured hands, form the mixture into 15-18 plump, round 2-inch wide patties
8. Press the patties into the toasted breadcrumbs, makis sure they are coated all over
9. Heat a frying pan over a medium-high heat
10. Fry the patties for about 3 minutes on each side, until crisp and golden
11. Drain on paper towels
12. Serve with the yogurt sauce