These zucchini patties were an experiment that went wonderfully. 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 of 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 like this flour. You will no doubt see more recipes as I continue experimenting.
The texture of these zucchini 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 zucchini patties, but these little delights are so popular I’m now making them in bigger batches!
- 1 small zucchini, finely chopped
- ½ cup of garbanzo bean flour
- ¼ cup of almond meal or flour
- 2 tablespoons of nutritional yeast
- ¼ teaspoon of salt
- 1 teaspoon of garlic and herb seasoning
- 2 teaspoons of mustard
- ½ cup of water
- Mix together all of the dry ingredients.
- Add mustard, water, and stir until well-combined.
- Stir in zucchini.
- Form medium-sized balls and flatten them into thick patties.
- Cook on both sides over medium-high heat until lightly browned.