Vegan Zucchini Patties
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Servings: 12
Calories: 42 kcal
Ingredients
- 14 oz. coarsely grated zucchini drained for 15 minutes
- 1/2 cup chickpea flour
- 1-1/2 tsp. baking powder
- 1 Tbsp. nutritional yeast
- 2 scallions finely sliced
- 1 clove garlic crushed
- 1 small handful flat-leaf parsley finely chopped
- 2 mint sprigs finely chopped
- 1 Tbsp. sunflower oil or coconut oil
- Sea salt
Instructions
-
To drain grated zucchini, place in a colander over a bowl and sprinkle lightly with salt. Let drain 15 minutes.
-
Sift flour and baking powder into a large bowl, then add nutritional yeast, mint, garlic, parsley and scallions.
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Return to zucchini and squeeze all liquid out, then add to bowl of ingredients. Stir mixture to combine and season to taste. (Note: Ensure no dry patches of flour remain.)
-
Add oil to large, nonstick skillet over medium-low heat.
-
Scoop two tablespoons or 1-ounce zucchini mixture and flatten into ½-inch patties, spacing them apart in skillet.
-
Cook patties 4-5 minutes on each side or until golden.
-
Serve with salsa verde, pesto or your favorite dipping sauce.
Recipe Notes
Find these ingredients and more at Vitacost.
Nutrition Facts
Vegan Zucchini Patties
Amount Per Serving (1 g)
Calories 42
Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 0.2g1%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 1g
Sodium 6mg0%
Potassium 182mg5%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 1g1%
Protein 2g4%
Vitamin A 102IU2%
Vitamin C 7mg8%
Calcium 19mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.