Zucchini patties with lemon, dill

By lromito

Ingredients

• 4 teaspoons olive oil
• 2/3 cup chopped green onions
• 4 cloves garlic, minced
• 4 medium zucchini, grated, about 4 cups
• 2 tablespoons fresh lemon juice
• 1/2 cup soy or nut milk
• 1 cup whole wheat bread flour
• 2 tablespoons cornstarch
• 1 tablespoon plus 1 teaspoon baking powder
• 2 tablespoons fresh dill, plus more for garnish
• 1/2 teaspoon sea salt
• Freshly ground pepper
• Lemon wedges

Details

Servings 1

Preparation

Step 1

1. Heat 1 teaspoon oil in a skillet over medium-high heat. Add the green onions and garlic; cook, 3 minutes. Pour mixture into a bowl with the zucchini; stir in the lemon juice and soy milk. Mix the flour, cornstarch, baking powder, dill, salt and pepper to taste in a second bowl. Mix flour mixture into zucchini mixture until well combined.

2. Heat 1 teaspoon oil on medium-high heat in a large skillet. Firmly press some batter into a 1/4 cup scoop; place in skillet. Press down with a spatula to flatten, 1/4 -1/2 inch thick. Repeat, making 3-4 patties per batch. Cook until bottoms are light brown, 3 minutes. Turn heat to medium-low. Turn patties over; press down again. Cook until the bottoms are light brown, about 6 minutes. Repeat with remaining batches, using more oil as needed. Serve with dill and lemon wedges.