1 medium zucchini (shredded and liquid squeezed out)
2 cups of lēf Farms Spice blend loosely chopped
1 small red onion (diced)
2-3 cloves of garlic (minced)
2 medium and 1 small golden potatoes (shredded and liquid squeezed out)
2 tbs. gluten free flour (sub regular flour if not gf)
2 flax eggs (2 tbs. ground flax with 5 tbs. water mixed and let sit for 15 minutes) Sub regular eggs if needed
1 tsp. baking soda
¾ tsp. ground sea salt
½ tsp. fresh ground pepper
1 tbs. nutritional yeast (optional)
Mix everything well in a large bowl until well incorporated (I used my hands)
Cover the bottom of a pan with avocado oil.
Heat up avocado oil over medium/ low heat
Scoop about ⅓ cup of mixture and flatten into patties.
Cook on this first side for 5 minutes
Flip
Cook on second side for 4-5 minutes
They’re best served hot off the pan, but will store in the fridge nicely too!
