For a lighter and healthier lunch or dinner treat try this no-meat zucchini patty,  a wonderful and tasty treat. Since it is very healthy and satiating, it can really become the center of your family’s favorite treats.  Either toss these zucchini cakes up in the curry sauce or use this recipe with your own sauce that fits well with these somewhat-sweet non-gluten patties. Eat it like a pancake for breakfast, make it into a sandwich or just pop them plain right out of the pan.  I’m sure you’ll love these zucchini patties.

Follow these simple instructions and you will find that you will thank your lucky stars zucchini came into your life and you are feeling great and gluten-free.

Original Recipe: Gluten Free Zucchini Patties

Ingredients

Two leveled cups grated zucchini, almost one pound
One tsp sea salt or pink Himalayan salt
Two large (pastured) organic eggs
About 2 tbsp rice flour
About 3 tbsp coconut flour
One green onion, sliced
One small clove garlic, minced
One tsp finely minced ginger
Freshly cracked black pepper to taste

Two tbsp organic sour cream
Two tbsp plain organic yogurt
Optional:  About 1/2 to 1 teaspoon of curry powder 

Optional:  About 1/4 tsp of allspice 

One tbsp coconut oil

 

Directions

1. Toss zucchini and salt together and let rest for about an hour.

2. Press out as much liquid as possible from the zucchini.

3. Whisk together eggs with about 2 tablespoons each of the rice flour and coconut flour. Add the zucchini, green onions,  ginger, garlic, and cracked pepper. Stir until well combined. If the mixture seems too wet then sprinkle the remaining rice and coconut flour over the mixture and stir again. You can use all six tablespoons of the combined flour. The mixture should have some substance but it will still be moist. Set aside.

Heat the oil in a large skillet over medium heat.

While the oil is heating up stir together the sour cream, yogurt and curry powder. Set aside.

Divide the zucchini mixture to form 4 patties, scoop up and drop onto the hot skillet. Use a spoon to shape them, if needed. Fry for about 2 minutes on each side until they are golden brown.

Serve with the curry sauce.

Categories: Low Carb, Non-Gluten

2 Responses so far.

  1. Cathleen S Bloyd says:

    I don’t have rice flour…what is a good substitute?

    • Michael says:

      Hello Cathleen, we recommend sorghum flour or gluten-free oat flour as an alternative. If you can get white rice flour at your local Indian or ethnic store, it will probably work the best. The rice flour can come in handy for other recipes like appam (Indian pancakes), mixing in black lentil powder (urad) that are a nice treat with some curry if you like Indian food. Just keep in mind the rice flour and even sorghum or oat can be higher glycemic content.