Part of the fun of learning to live a healthy lifestyle is experimenting in the kitchen. New foods. Different combinations. A lot of trial and error (some days mostly error).
These zucchini patties were an experiment that went wonderfully right. They are delicious!! And I’m not the only one who thinks so. Everyone who has tried them so far has wanted more. I have made this recipe probably seven or eight times over the last few weeks. I had some for lunch just a couple hours ago and already just writing about them I’m thinking, “Mmmmm…I want one of those.” Seriously.
The key to this recipe is garbanzo bean flour. This is a relatively new ingredient for me, discovered on my quest to go grain free. And so far I am really liking this flour. You will no doubt see more recipes as I continue experimenting.
The texture of these patties is moist yet firm; they hold together great, which is a problem with other recipes I’ve tried. The fresh zucchini still has a little crunch to it, and the mustard provides just a bit of a kick. Several people have compared these to delicious salmon patties — minus the salmon of course. They’re great served with salsa or even crumbled on a salad, or you can be more traditional and make a sandwich (with gluten-free bread of course!). Another bonus is they keep well and make great leftovers.
The recipe below will make about ten patties, but these little delights are so popular I’m now making them in bigger batches!
- 1 small zucchini, finely chopped (about 1 cup)
- ½ cup garbanzo bean flour
- ¼ cup almond meal or flour
- 2 T. nutritional yeast
- ¼ tsp. salt
- 1 tsp. garlic & herb seasoning
- 2 tsp. mustard
- ½ c. water
- Mix together dry ingredients.
- Add mustard and water and stir until well combined.
- Stir in zucchini.
- Drop by rounded tablespoon (I use a cookie scoop) onto a lightly greased skillet or griddle. Spread out batter slightly to form a patty.
- Cook on both sides over medium-high heat until lightly browned.