COURGETTE CAKES (DAIRY, SOY AND GLUTEN FREE)

COURGETTE CAKES RECIPE [DAIRY, SOY & GLUTEN FREE]

By onegreenplanet.org 

INGREDIENTS

1 large courgette, grated (about 3 ½ – 4 cups)

¾ tsp. sea salt

1 Tbsp. flaxseed meal

3 Tbsp. water

1/3 cup red bell pepper, finely chopped (about ½ of a pepper)

1 clove garlic, minced

1 Tbsp. chives, chopped

1 Tbsp. Dijon mustard

¼ tsp. thyme, dried

¼ tsp. pepper

1/8 tsp. red pepper flakes (a small pinch)

90g ground almonds

2 Tbsp. coconut oil

Instructions

Put grated courgette into a colander placed over a plate to catch excess liquid. Sprinkle grated courgette with sea salt, and allow to rest for 20 to 30 minutes.  Squeeze out remaining liquid with a paper towel. Set aside.  In a large mixing bowl combine flaxseed meal and water. Allow to sit and thicken for 3 minutes.  Add courgette, red bell pepper, garlic, chives, Dijon, thyme, pepper, and red pepper flakes to the bowl, and stir to combine.  Add the ground almonds 30g at a time to the courgette mixture, and stir until combined and the batter starts to come together in the bowl.  Divide batter into 8 equal sections.  Form into 8 patties and refrigerate for 1 hour.  In a large skillet, over medium heat add coconut oil. When the coconut oil is melted, gently add courgette cakes to the pan and cook until browned on both sides, about 6 minutes per side.