ZUCCHINI CAKES WITH DILL AND FETA

3 large zucchini, about 1 pound total
1 medium onion
Olive oil
1 clove garlic
3 generous tablespoons all-purpose flour
1 large egg
1/4 pound feta cheese
Small bunch of dill, chopped
Salt and pepper

Coarsely grate zucchini into a colander, sprinkle lightly with salt and leave in the sink for half an hour or so.

Chop onion finely and warm it gently with a little oil in a shallow frying pan. It should soften but not color.

Pat zucchini dry with paper towels or wring them out lightly in your hands.

Peel and chop garlic and stir into the onion along with zucchini. When all is soft and starting to turn pale gold, stir in flour and continue cooking for a couple of minutes or so, with the occasional stir, to cook the flour.

Beat egg lightly and stir it into onion mixture, then crumble in the cheese and chopped dill. Season with black pepper and a little salt.

Heat 4 tablespoons of olive oil in a shallow pan, drop heaped tablespoons of the mixture into the hot oil, and let them cook until they are golden on the underside. Turn carefully -- they will be fragile -- and cook the other side. Lift the cakes out with a spatula and drain briefly on paper towels.

Makes 6 cakes
Source: The Kitchen Diaries by Nigel Slater