Wash ends of zucchini (to remove dirt and brown end piece) and slice down the middle making sure part of the stem is still on each side. Remove most of the seeds and grate using a medium sized grater. Hold at 45 degrees and use long movements to get long strips.
Mix together and finely chop the dill, parsley and mint.
In a large bowl break down the cheese and mix in the eggs, flour, herbs, green onions, salt and chili. Gently mix in the zucchini and let mixture sit for 10 minutes.
Heat oil in fry pan (enough to cover base of pan). Drop in a small scoop of the zucchini mixture, enough to make a pancake about 5 inches in diameter. Repeat until pan is full and cook both sides until golden brown.
Lay cooked patty on paper towel to absorb excess oil and serve hot with a garlic or chili sauce.
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|Serving Size: 1 Serving (220g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 151 (58%)|
|Amt Per Serving||% DV|
|Total Fat 16.8g||22 %|
|Saturated Fat 9.9g||50 %|
|Monounsaturated Fat 4.3g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 236.6mg||73 %|
|Sodium 708.4mg||24 %|
|Potassium 414.9mg||11 %|
|Total Carbohydrate 12.7g||4 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 10.8g|
|Protein 15.9g||23 %|
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Calories per serving: 261
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