1 medium zucchini, grated
2 medium carrots, grated
1/2 sweet or yellow onion, diced small
1 clove garlic, minced
1/3 C cooked quinoa
2 TBS sundried tomatoes
2 TBS roasted red peppers
1/3 C Gluten Free Flour
2 TBS Flax Meal
2 TBS hummus of choice (I used roasted red pepper hummus)
1/2 tsp sea salt
1/4 tsp black pepper
Combine grated zucchini, carrot and onion in a bowl. In a food processor, pulse chop the garlic, quinoa, sundried tomatoes & roasted red peppers about 6 times. Then add to zucchini mixture.
Now you will want to heat up your skillet (med-hi) so it will be primed and ready when the batter is finished.
Add in the flour, flax, hummus, salt and pepper and mix til everything is coated equally. You may want to get in there and use your hands.
Put some oil down in the skillet to prevent sticking, or some nonstick spray. Scoop out batter, about 1/3 cup worth, and flatten into a cake/patty on the heated skillet. Brown on one side, then flip and brown on the other. They won’t cook all the way through, just the outsides will be slightly crisp.
Serve immediately (they start to get mushy after a bit from the liquids in the vegetables, I set them on a paper towel to help with that).
I often serve them with:
hummus or petso