2-3 zucchinis, grated
50g Parmesan, grated
20g green onion, sliced
1 Tbs Dijon mustard
2 cups gluten-free self-raising flour
1 tsp dried oregano
125mL olive oil
1/4 tsp black pepper, freshly ground
Salt to taste
Gently squeeze the grated zucchinis to remove a little of the water. Put into a bowl and add Parmesan, green onions and oregano.
Put ricotta into another bowl, big enough to hold the entire mixture and break it up with a fork. Add pepper and a sprinkling of salt, Dijon and eggs, mix until combined. Add one cup of flour and stir well.
Add zucchini mixture and second cup of flour, fold entire mixture together. Stand for five minutes while you prepare pans.
Heat a large frypan on high, add enough oil to cover the bottom. Add the mixture in big spoonfuls, flattening into patties about the size of a hamburger patty. The mixture will make 12.
Don’t turn the patty until it is golden brown and once you turn it over, lower the heat a little so it cooks through properly. Use two frypans to keep one on high and one on low, move the patties between them.
Drain on paper towel as you take them out of the pan. Serve with chutney, or crushed avocado and roasted tomatoes.
Credits: My Kitchen Stories
Photo Credits: My Kitchen Stories