Ingredients
- 1 large zucchini (~2 cups, packed)
- 2 eggs
- 1 small yellow onion
- 1 cup shredded kale
- ½ cup almond flour
- 2 tbsp coconut flour
- ½ tsp garlic powder
- 1 tsp sea salt
Avocado Crema:
- ½ avocado
- 2 tbsp goat cheese
- 1 tbsp lemon juice
- pinch salt / pepper / olive oil
Instructions
- Grate zucchini and squeeze out all of the excess water using paper towel or a thin dish towel. This is key! Do not skip this step.
- Chop onion and kale into small pieces. Combine everything into one bowl until well mixed.
- Heat a frying pan over medium heat with your oil of choice. I used avocado oil (it has a higher melting point so it prevents the mix from burning).
- Form the mixture into small patties, and cook for about 3 minutes on each side.
- In the mean time, mix up all ingredients for the avocado crema in either a blender, food processor, or manually with a whisk. You really can’t mess it up so adjust the ingredients to your liking. Add in some water to thin it out if you prefer that consistency.
Notes
Storage: in an air tight container for about 3 days in the fridge. They’ll be best when reheated in a pan or in the oven to crisp up.