Zucchini Feta Rye Berry Cakes with Roasted Cherry Tomatoes
 
Prep time
Cook time
Total time
 
Author:
Serves: 3 servings
Ingredients
  • 1 cup halved cherry tomatoes
  • 3 cups shredded zucchini
  • ¾ tsp salt, divided
  • 2 cup cooked rye berries, from ⅔ cup dry
  • ½ cup panko
  • ¼ cup diced red onion
  • ¼ cup feta cheese crumbles
  • 3 TBS whole wheat flour
  • 2 garlic cloves, minced
  • 2 tsp dried basil
  • ½ tsp black pepper
  • ½ tsp ground sumac (optional, but delicious)
  • 2 large eggs
  • 2 TBS olive oil
  • ½ cup whole milk yogurt
Instructions
  1. Preheat the oven to 425 F.
  2. Spread the tomatoes out on a parchment lined baking sheet. Bake in the preheated oven for 15 minutes.
  3. Place the shredded zucchini in a clean kitchen towel with ¼ tsp salt. Let this rest 5-10 minutes, then squeeze out as much moisture as you can over the sink.
  4. In a large bowl, combine zucchini, cooked rye berries, panko, red onion, feta, flour, garlic, basil, pepper, sumac, eggs and remaining ½ tsp salt. Stir until well combined.
  5. Form into 12 small patties. Heat 1 TBS olive oil in a skillet, and cook half of the cakes until golden brown on both sides, 10-12 minutes. Cook remaining 6 cakes in the remaining TBS olive oil.
  6. Serve cakes with yogurt and roasted cherry tomatoes.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/zucchini-feta-rye-berry-cakes-with-roasted-cherry-tomatoes/