This year, for the first time ever, we joined a CSA. Each Monday we pick up a slew of vegetables which we eat throughout the week. It’s definitely keeping our vegetable intake high, as we have to really work to get though the week’s share without letting anything go to waste. But I’m definitely on board with that kind of pressure!
For the last two weeks we’ve been getting these massive squash. I’m kicking myself for not taking a picture, they’re seriously huge! The thing is though, I don’t really like squash. I find it kind of boring. So I’m all about finding recipes that sort of disguise the fact that you’re eating squash. These squash and feta cakes do a phenomenal job of that. I made a similar version of this recipe with zucchini last summer, and I loved it so much, it’s become my go to for the squash we’ve been getting. The great thing about these cakes is they’re so versatile. You could serve them as an appetizer, side dish, brunch, or even for lunch with a side of tossed greens. They’re surprisingly satisfying, and made completely irresistible when topped with a zippy dill yogurt sauce. A word of advice- do not skimp on the dill! Enjoy!
Summer Squash and Feta Cakes
Makes 8 patties
- 1 large and 2 medium sized squash or zucchini, grated with excess water rung out
- 2 eggs, beaten
- 1/2 cup flour
- 1/4 tsp salt
- 1/4 tsp pepper
- large handful fresh dill, chopped
- 3 oz feta, crumbled
- zest of 1 lemon
- vegetable oil or olive oil for frying
- 1 cup greek yogurt
- 1 tablespoon (more if you like)
- 1 small clove garlic, grated
- 1/2 tsp salt
- 1/4 tsp ground pepper
- large handful fresh dill, chopped
Grate the squash. Place the squash in a dish towel and squeeze out the excess water- really squeeze it! It’s crucial you get as much out as possible.
Place the squash, beaten eggs, flour, salt and pepper in a large bowl and toss together. Add in the dill, feta, and lemon zest and stir well to combine. If the mixture seems to liquidy, you can add more flour.
Preheat oven to 200°. Place a oven safe plate/tray in oven for cooked cakes.
Coat a large heavy bottomed frying pan with oil and set to medium high heat. Let heat for five minutes. Place large spoonfuls of batter in the pan and press down slightly with the back of the spoon to form a circular shape. Cook for 3-4 minutes until the cake has set the edges are golden brown. Flip and cook for 3 minutes on the other side, or until golden brown. Place in oven while to stay warm while you cook the remaining cakes. Once all cakes are cook serve immediately with yogurt sauce on the side.
Oh my gosh Clara, this looks so good! A perfect summer dinner.
That’s a cunning answer to a challeignng question
YUM! adding this to the must make list! beautiful post.
They look so good! I totally want to make them with rice or potato flour, I will let you know how it goes!
Yes! I think you could totally make them with brown rice flour.
Those look fantastic! But I also love squash :9
I made these tonight, forgot the feta! and they still tasted amazing. The lemon really comes through and brightens the flavor. Thank you for this awesome recipe. We’ll be using it again and again to use up our insane crop of zucchini.
Oh I’m so glad you like them! Yes, the lemon is key. I’m glad to hear it was delicious without the feta, since folks don’t always have that on hand. I sometimes put chopped pine nuts in to mix up the texture a bit. Thanks, Yvonne!
Delcious! I did make these with rice flour last night. They turned out fabulous!
How much lemon juice in the yogurt sauce?
Ah- good catch, sorry about that! Start with 1 tablespoon and add more if you like a tangier sauce.
Thanks. This is one of our new faves!