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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!

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