I was looking in my freezer the other day and all I could see were bags and bags of frozen shredded zucchini. I use a lot of zucchini for baking and I’ve also created a tasty zucchini and walnut dip, but I wanted to create something different that I could use as a main dish. I always look to my fridge and freezer for inspiration. There is never a day where there isn’t lots of fresh produce or some type of grain waiting to be added to my plate. When I first went plant-based, I made some potato and kale patties so my inspiration for this recipe came from that. I never think about how much protein, carbohydrates or fats are in the foods when I create a recipe. I know when I mix a grain or legume with a plant or several types of plants, I will get everything I need in terms of nutrients.
So the big question is, how am I going to use up all of this zucchini before a new batch starts growing in my garden? I just happen to have to frozen chickpeas (garbanzo beans) in my freezer that needed to get use up. I let them thaw and then let them dry out a bit before I used them. You can either do this in the oven and place some paper towels over them to absorb the extra water or simply place the chickpeas into a pan and sautee them over low heat for a few minutes. Once the chickpeas are dry, mash them up with a potato masher and place into a bowl. The zucchini should be grated and then left in a strainer to let the excess water out. If you don’t have any zucchini, you can also try some baby kale and chop it up into small pieces. I also used some flour to allow the patties to stick together. Now I found after I cooked the patties, it could of had more taste to it so I would add more spices the next time. Try different spice blends to see what works best for you.
Serve it up with a fresh spinach salad or even as a burger garnished with your favourite toppings.
- 1 large/ 2 medium zucchini grated
- 1 15 ounce can chickpeas (rinsed sautéed for 5 mins in a pan or oven and then mashed with potato masher)
- 4 tablespoons whole wheat flour or oat flour (you can also try chickpea flour if you have it) – add more if it’s too watery
- 2 tbsp. nutritional yeast
- 2 tbsp. chili powder or paprika
- 1 tsp tumeric
- Pepper to taste
- 1 clove garlic grated
- 1/2 red onion very finely chopped
- Fresh parsley for garnish
- Grate zucchini and let it stay for 10 mins-squeeze the water out and add to a bowl.
- Add mashed chickpeas, flour, nutritional yeast, paprika or chili powder, garlic, onion, turmeric, pepper, and mix together.
- Form patties and pan roast in pan with vegetable broth.
- Cook for 5 minutes on each side over medium heat. Garnish with fresh parsley.
Eat Well – Move Well – Live Well
Your Compassionate Coach,