Makes 2-3 Servings
3 med zucchini, shredded (approx 4 cups)
1 med onion, finely chopped
1/2 cup chickpea flour
2 tbsp nutritional yeast
2 tbsp vegan parmesan
2 cloves garlic, minced
1 flax egg (1 tbsp flax seed + 3 tbsp water)
1/2 tsp black pepper
1/4 tsp sea salt
1 tbsp cornstarch
- Preheat oven to 425°. Create flax egg in a small bowl and set aside to thicken for a few minutes. Wrap shredded zucchini in cheese cloth or a towel and twist and squeeze to remove as much water as possible. Add flour, nutritional yeast, parmesan, salt, pepper and cornstarch to a large bowl and mix. Add zucchini, onion, garlic and flax egg and stir to combine. Line a cookie sheet with parchment paper or lightly spray with oil. Make up 12-16 patties with mixture and place on cookie sheet. Bake for 15 minutes or until lightly browned and flip over. Bake for an additional 15 minutes. Serve with a dipping sauce of your choice. I like a thinned sriracha vegan mayo or vegan sour cream and chives.
Recipe from https://piecedpastimes.blogspot.com