Apr. 17, 2015


2 medium size zucchini,  shredded

one smalle onion, chopped

1/2 cup Feta cheese

1 teaspoon salt

2 eggs beaten

1 cup plain greek yogurt

3 T dill weed

1/2 cup cooked, cooled Quinoa

Place shredded zucchini in bowl and sprinkle with salt. Let stand for 10 minutes then drain and press dry with a paper towel to remove all water.

Beat eggs in medium size bowl. Add fetta cheese and mix well, add the rest of the ingredients and mix well. Drop by tablespoon fulls onto a hot griddle that has a little olive oil and cook on 300 degrees until brown. Turn over and brown other side. Serve warm, not hot.