Vegetarian Zucchini Patties

Vegetarian Zucchini Patties

Ready in: 30 minutes
Yield: 10 patties

10.6 oz (300 g) zucchini
3 1/2 oz (100 g) carrot
2.1 oz (60 g) feta cheese
1 teaspoon chia
1 egg
1 egg white
1 oz (30 g) rolled oats
1 pinch of salt
1 pinch of freshly ground pepper
1.4 oz (40 g) almond flour
0.4 oz (10 g) butter
sunflower oil for frying

1. Peel the carrot and zucchini and rinse under cold water. Trim the ends, then finely grate the zucchini and carrot. Put the grated vegetables into a clean kitchen towel. Using your hands, squeeze hard to extract the water. Roughly grate the feta cheese. Melt the butter in a small pan and leave to cool.

2. Combine the egg and egg white with the salt, pepper and chia seeds. Whisk until foamy. Sift in half the almond flour and stir to blend evenly. Stir in the rolled oats, feta cheese, zucchini, carrot and melted butter.

3. Shape the mixture into patties of the same size. Coat them with the remaining almond flour from all sides, shaking off any excess. Pat them with your hands, shaping more evenly.

4. Heat 2 tablespoons of sunflower oil in a large non-stick frying pan over a medium heat. Place the zucchini patties into the hot pan. Cook over a low-medium heat until well browned, about 5 minutes. Add another 2 tablespoons of sunflower oil. Turn and cook the patties on the other side until cooked through, 5 minutes more. (Work in batches, if necessary.)

5. Drain the zucchini patties on kitchen paper to remove excess oil. Serve warm or cold.

Per patty:

Energy: 130 kcal / 542 kJ
Fat: 10,3 g
Carbohydrates: 3,6 g
of which sugars: 1,6 g
Protein: 5,1 g
Fibre: 1,8 g

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