Home Patty Recipes Grain-Free Zucchini Patties

Grain-Free Zucchini Patties

by Jennifer McDonald
Grain-Free Zucchini Patties

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!

Did You Make This Recipe?
How you went with my recipes? Tag us on Instagram at @burgerrecipesinfo

You may also like

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Accept Read More

Privacy & Cookies Policy