K.A.F.'s Zucchini Patty Pancakes with Spinach Basil Dressing

Cooking oil spray

2 extra large zucchinis, shredded

1/2 cup chopped sweet onion

1/2 cup chopped carrot

1/2 cup garbanzo bean (or really any bean flour will work well)

1/8 cup dried minced onion

1 tsp. dried garlic

3 egg whites (if you don't eat eggs, substitute

1 T Xantham gum or 3 T potato starch for the binder)

 

For Dressing:

1 cup plain greek yogurt

1/3 cup water or orange juice

1 Tablespoon paprika

1 Tablespoon onion powder

1 Tablespoon garlic powder

6 large leaves fresh spinach or 3 T dried powdered spinach

4 leaves basil

2 leaves parsley

Directions

Heat a large skillet sprayed with cooking spray over medium-high heat.

Stir zucchinis, onion, carrot, garbanzo bean flour, onion, garlic and egg whites together in a bowl until well mixed. Divide zucchini mixture into equal portions and shape into large patties.

Pan-fry zucchini patties in the hot skillet until brown and crispy, about 3 minutes per side.

Place yogurt, water or orange juice, paprika, onion powder, garlic powder, and spinach, basil, and parsley in a food processor; pulse until mixture is smooth.

Drizzle over zucchini pancakes to serve.

Chef's Notes:

This recipe can be made doubled and you can cook the patties in advance, for a good quick cold lunch, or reheat the patties as a side dish to a meat. Or cook them as you need them during the week.

Original recipe makes 6 patties. (For my family, I double this recipe.)

Useful Recipe and Cooking Links:

Vegetable Pancake Recipes

Crispy Traditional Potato Pancakes