June 27, 2018
Zucchini Patties with Tuna
A super tasty and light summer dish, perfect for zucchini season. These patties are delicious both warm and cold and pair wonderfully with kaymak, tzatziki, or sour cream.
INGREDIENTS
For 4 people:
- 3 larger zucchinis, grated and well-drained
- 3 eggs
- 120 g of grated cheese (cheddar, gouda…)
- 2 tablespoons of Live & Love defatted BIO golden flax flour (see alternatives in the notes)
- 1 can of drained tuna
- Salt (2 teaspoons or to taste)
- Parsley or other spices to taste
- Chopped shallots or spring onions
- Garlic
- 1 teaspoon of cream of tartar (baking powder)
- Live & Love BIO Ghee butter for frying
METHOD
Grate the zucchinis, sprinkle with salt, and leave them in a colander to release excess water (about 10 minutes). Then, squeeze them well (the easiest way is to use a clean cloth). In a bowl, combine the drained zucchinis, eggs, grated cheese, drained tuna, chopped shallots or spring onions, chopped garlic (garlic powder can also be used), parsley, 2 tablespoons of flax flour (or 1 tablespoon of finely ground plantain), cream of tartar, and mix everything together. Add salt to taste.
Heat 1 tablespoon of BIO Ghee butter in a pan, and use a spoon to form small patties in the pan. Fry on medium heat, turning carefully as needed.
Enjoy!
MY TIPS
- You can easily omit the tuna in the recipe and replace the amount with a bit more zucchini or cheese.
For a twist, you can also add feta cheese to the patty mixture. - The patties can be baked in the oven (on parchment paper). Before baking, drizzle them with olive oil and bake for about 30 minutes at 200°C, flipping them once halfway through.
- They are delicious both warm and cold.
- Instead of golden flax flour, you can use a combination of BIO potato fiber and a bit of psyllium husk powder.
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