Ingredients
2/3
1/2
3/4v
Preparations
Shred the Zucchini in a shredder with large holes.
Place the zucchini into a strainer and
place a couple of paper towels on top, and press down hard to squeeze
out all the excess water.
Place the shredded zucchini in a large bowl. Add corn and almond butter.
In a separate small bowl, combine the
oat flour, garlic powder, onion powder, salt, pepper and smoked paprika
and stir until well mixed.
Add the dry mixture to the zucchini
mixture and stir for a couple of minutes until it all comes together.
Press with the back of the spoon to make it stick.
Divide into 4 sections and form balls,
and then flatten out into patties 1/2 inch thick. Place on parchment
paper and chill in the fridge for 30 minutes.
Preheat the oven to 200°C, and bake the
patties for 25 minutes. Carefully flip them over and bake for another
10-15 minutes until golden brown. Cool for about 10 minutes before
serving.
Serve with lemon pepper sauce.