Yields: 12 patties
meat-free, dairy-free, egg-free, oil-free, soy-free
Ingredients:
- 2 Zucchini (about 2 cups shredded)
- 1/2 cup minced Onion
- 2 Garlic Cloves (minced)
- 1 tbsp. Chia Seeds
- 3 tbsp. Water
- 1/2 cup Whole Wheat Flour
- 1/3 cup Nutritional Yeast
- 2 tbsp. Mustard
- 1/2 tsp. Baking Powder
- 1 tsp. Italian Seasoning
- 1 tsp. Garlic Powder
- 1 tsp. Sea Salt
Directions:
- Mix together Chia Seeds & Water and let sit for 5 minutes until gel-like
- Using a paper towel, blot the shredded Zucchini to remove any excess water
- Mix together Zucchini, Onion, Garlic, Chia Seeds & Mustard set aside
- In a separate bowl, whisk together Whole Wheat Flour, Nutritional Yeast, Baking Powder & Seasonings
- Combine wet & dry ingredients, mixing until batter is moistened
- In a non-stick frying pan set to medium high heat, drop spoonfuls of batter, flatten using the back of the spoon & cook on each side 2-3 minutes, flipping when browned
- Serve with mustard or tofu sour cream!
Hoff Thoughts: I like to use a spring-loaded scooper to ensure that equal amounts of batter are used for each cake.
Loves these cakes :) It looks very unique !
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