Jalapeno, Mint & Feta Zucchini Cakes



Preheat oven to 400F.  Grate zucchini and potato, placing in a sieve and squeezing out as much liquid as possible.  Allow to drain in sieve for 10 minutes. Combine drained zucchini & potato, diced jalapeno, chopped mint, crumbled feta, eggs, bread crumbs, sea salt and black pepper in a large bowl.  Stir to combine.  


Form the mixture in 8 zucchini cakes, about 2/3 cup each.  If the batter is too wet, add some additional bread crumbs.  Place onto a baking sheet coated with cooking spray.  Also spray the tops of the zucchini cakes as well. Place into a 400F oven for about 15-20 minutes, or until you can flip the zucchini cakes (they should be nice and browned on the bottom).  Once flipped, bake another 10-15 minutes until browned on that side as well.


Stephanie Lane, Richmond, VA, Blogger, Cookin Fanatic


  • 3 zucchini, grated
  • 1 russet potato, grated
  • 1 jalapeno, diced
  • 1/4 cup fresh mint, chopped
  • 1 cup feta, crumbled
  • 2 eggs
  • ¾ cup breadcrumbs
  • Sea salt & black pepper
  • Cooking spray