K.A.F.’s Zucchini Patty Pancakes with Spinach Basil Dressing
Cooking oil spray
2 extra large zucchinis, shredded
1/2 cup chopped sweet onion
1/2 cup chopped carrot
1/2 cup garbanzo bean (or really any bean flour will work well)
1/8 cup dried minced onion
1 tsp. dried garlic
3 egg whites (if you don’t eat eggs, substitute
1 T Xantham gum or 3 T potato starch for the binder)
1 cup plain greek yogurt
1/3 cup water or orange juice
1 Tablespoon paprika
1 Tablespoon onion powder
1 Tablespoon garlic powder
6 large leaves fresh spinach or 3 T dried powdered spinach
4 leaves basil
2 leaves parsley
Heat a large skillet sprayed with cooking spray over medium-high heat.
Stir zucchinis, onion, carrot, garbanzo bean flour, onion, garlic and egg whites together in a bowl until well mixed. Divide zucchini mixture into equal portions and shape into large patties.
Pan-fry zucchini patties in the hot skillet until brown and crispy, about 3 minutes per side.
Place yogurt, water or orange juice, paprika, onion powder, garlic powder, and spinach, basil, and parsley in a food processor; pulse until mixture is smooth.
Drizzle over zucchini pancakes to serve.
This recipe can be made doubled and you can cook the patties in advance, for a good quick cold lunch, or reheat the patties as a side dish to a meat. Or cook them as you need them during the week.
Original recipe makes 6 patties. (For my family, I double this recipe.)
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