Zucchini Patties with Almond Flour
Zucchini and psyllium provide fiber, while almond flour adds plant fats and helps the patties hold their shape. Baking creates browned edges and a tender vegetable center with a gentle green onion and coriander aroma.
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Inventory: Oven
571
Servings: 8 (1 serving ≈ 81 gram)
Digestion time: 2 hour
Grate courgettes (500 g) coarsely and squeeze out the released liquid thoroughly.
Add green onion (40 g), garlic (10 g), almond flour (80 g), psyllium (8 g), coriander (2 g), black pepper (1 g), and table salt (4 g).
Mix the mixture and leave it for 10 minutes so the psyllium can bind the moisture.
Shape the patties, place them on parchment, and bake at 180°C for about 35 minutes.
Turn the patties over and bake for another 10 minutes, until browned.
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