Vegan Zucchini Patties
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: makes 16-20 patties
 
Vegan Zucchini Patties: Gluten Free, Made With Fresh Herbs, Zucchini, and Banana Peppers
Ingredients
  • 2 cups shredded zucchiniplace in a towel and squeeze out excess water
  • ⅓ cup of gluten free pancake/biscuit mix (you will need more as batter sits, up to double your starting amount if batter gets too runny-this depends on how watery your zucchini is)
  • 2 tbsp grated onion
  • ¼ cup of fresh chopped basil, if you have only dried-use 1 tsp
  • 2 tbsp fresh chopped dill
  • 1 tbsp fresh chives, scallions, or garlic chives and or parsley
  • ¼ cup of banana peppers, chopped
  • ½ tsp kosher salt
  • ¼ tsp pepper
  • 1½ tbsp ground flaxseed
  • 2 tbsp water or dairy free milk
  • ¼ tsp pepper
  • ¼ tsp turmeric
  • grapeseed or olive oil to pan fry (grapeseed oil has a higher smoke point so is better for this task)
Instructions
  1. Mix all ingredients except oil into a large bowl
  2. Let mixture sit for about 5-10 minutes. This mixture may thicken as it sits throughout the cooking process. If your batter gets too thick, simply add a little plant-based milk or water to thin slightly. If baking in oven, a slightly thicker batter is desired.
  3. To cook 2 methods: a. place cookie scoop size mound of the batter on a silpat, and flatten to form a patty. Bake on 375 for 20 minutes, flip if needed, making sure these are set before flipping. Alternatively, cook through without flipping. OR b. Using a pan (these do come out better this way) Heat pan or griddle to a temp where water beads up and forms a tight ball, wipe pan with a little oil, or use a really good nonstick pan.
  4. Place batter by ¼ cup full. If making gluten free, make sure the bottom of the patty is fully cooked before flipping. This ensures that the pancake doesn't fall apart. Flip and cook until lightly browned on both sides.
  5. Set cooked patties onto plates lined with paper towels to drain away any excess oil. Repeat with remaining batter.
  6. Can be frozen in single layers on cookie sheets and packed away for a later time to enjoy.
  7. To reheat: place on cookie sheet in single layer. This can be done straight from the freezer. Preheat oven to 350. Heat until fully warmed, about 15-20 minutes, depending if patties are frozen or not.
  8. Serve topped with capers, pesto, or the way we love them; popped straight into your mouth from the pan.
Notes
Nutrition Information based on 16 patties, and using 1 tbsp of nutritional yeast, without oil for cooking included
Nutrition Information
Serving size: 2 patties Calories: 42 Fat: <1 g Carbohydrates: 8.3 g Sugar: < 1 g Fiber: 1 g Protein: 1.9 g Cholesterol: 0 mg
Recipe by Garden Fresh Foodie at http://www.gardenfreshfoodie.com/side-dishes/vegan-zucchini-patties/