Thomas Soukakosis, restaurant chef

1 pound summer squash, grated (with a hand-held grater or the shredder blade in a processor)
1 teaspoon Kosher salt, or 3/4 teaspoon table salt
3/4 cup crumbled feta cheese
1 large egg, lightly beaten
3 green onions (scallions), thinly sliced
3 Tablespoons all-purpose flour
1/4 cup chopped pine nuts
1 Tablespoon chopped fresh dill or 1 teaspoon dried
1 1/2 teaspoons chopped fresh oregano, or 1/2 teaspoon dried
1 garlic clove, finely chopped
1/4 teaspoon freshly ground black pepper
olive oil

Combine the grated squash and salt. Set aside for 5 minutes (no more, or it will turn mushy). Rinse in cold water and squeeze dry in a kitchen towel or press in a strainer or colander until dry.

Combine the cheese, egg, scallions, flour, pine nuts, dill, oregano, garlic and pepper in a large bowl; fold in the squash. Form into about 24 small cakes (about 2 Tablespoons for each one) and saute in the olive oil, turning once, until brown on each side, about 3 minutes per side. Serve immediately.