Ingredients:
Vegetables:
- 2 medium zucchini
- 1 medium potato
- 1 medium carrot
- 1 small onion
- ½ cup of parsley
Dry Ingredients:
- ½ cup almond flour (or roasted ground walnuts as an alternative)
- ¼ cup nutritional yeast (or any cheese of your choice)
- 2 tablespoons ground chia seeds (or ground flaxseed)
- ½ teaspoon salt (or to taste)
- ½ teaspoon cumin powder
- ½ teaspoon garlic powder (fresh garlic or ginger can be used as alternatives)
- ½ teaspoon cayenne pepper (optional)
Additional:
- Olive oil for greasing and brushing
Instructions:
- Prepare Vegetables:Grate the zucchini, potato, and carrot.
Finely chop the onion and parsley.
Add all the grated vegetables to a bowl.
Sprinkle ½ teaspoon of salt over the vegetables and mix well.
Let the mixture sit for about 5 minutes. - Prepare Dry Mixture:In another bowl, combine almond flour, nutritional yeast, ground chia seeds, salt, cumin powder, garlic powder, and cayenne pepper.
Mix well and set aside. - Drain Vegetables:Place a strainer over a bowl and add the grated vegetable mixture.
Press the vegetables with a spatula to remove as much water as possible. - Combine Ingredients:Transfer the drained vegetables to a clean bowl.
Add the chopped parsley and onion.
Mix in the prepared dry ingredient mixture.
Use your hands to mix everything well, kneading the mixture until it forms a dough. - Form Patties:Line a baking tray with parchment paper.
Grease a ¼ cup measuring cup with olive oil.
Scoop the dough into equal portions using the measuring cup.
Form the portions into equal-sized patties. - Bake the Patties:Preheat the oven to 400°F (200°C).
Place the patties on the prepared baking tray.
Bake for 25 to 30 minutes.
Flip the patties and bake for an additional 15 minutes until they are dark in color and firm. - Finishing Touch:Once baked, brush the patties with extra virgin olive oil to add flavor.
Serve hot and enjoy!
These patties can be used in sandwiches, salads, or even as a base for a veggie burger.
