Combine zucchini with the salt in a colander, let stand for 10 mins.
Whisk eggs with flour, and dill.
Squeeze out zucchini very well, discarding any liquid.
Stir zucchini, feta, and green onions into egg mixture. Season with pepper.
Heat a large non-stick frying pan over medium heat. Add oil to pan, then drop 1/4 cup portions of the mixture onto the pan. Gently press down the cakes with the back of a spoon until they are abut 3 in wide. Cook until golden brown, about 4 mins per side.
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|Serving Size: 1 Serving (268g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 176 (51%)|
|Amt Per Serving||% DV|
|Total Fat 19.5g||26 %|
|Saturated Fat 7g||35 %|
|Monounsaturated Fat 6.3g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 545.4mg||168 %|
|Sodium 395.2mg||14 %|
|Potassium 507mg||13 %|
|Total Carbohydrate 21.8g||6 %|
|Dietary Fiber 2.6g||11 %|
|Sugars, other 19.2g|
|Protein 22.2g||32 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 345
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