Zucchini Patties
Ingredients
-
8
cups
spiral-sliced or grated zucchini
-
¾
cup
almond or cashew flour
-
¼
cup
arrowroot or tapioca flour
-
¼
cup
fresh cilantro (optional)
-
½
teaspoon
fine sea salt
-
½
teaspoon
ground cumin
-
¼
teaspoon
garlic powder
-
1
tablespoon + 1 teaspoon
fresh squeezed lime juice
-
2
large
eggs
-
as needed
none
ghee or avocado oil for frying
Instructions
- Steam the zucchini noodles for about 10 minutes until wilted and tender.
- Transfer the hot noodles onto a plate covered with a clean towel and place in the freezer to cool.
- In a mixing bowl, whisk together the flours, cilantro, salt, cumin, and garlic powder.
- Once cooled, squeeze the zucchini noodles in the towel to remove excess moisture.
- Add the squeezed noodles, lime juice, and eggs to the dry ingredients and stir to combine.
- Heat a 10-inch skillet over medium heat and add ghee or avocado oil to coat the pan.
- Drop the zucchini mixture into the skillet and spread it out to your desired size.
- Cook until the bottom is browned, then flip to brown the other side.
- Serve as is or use as burger buns.
Nutrition Facts (estimated)
Servings
6 to 8 patties
Calories
150
Total fat
7g
Total carbohydrates
15g
Total protein
5g
Sodium
300mg
Cholesterol
60mg
You might also like