Zucchini Cakes by
1 large zucchini, 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)
3/4 cup brown rice flour
2 Tbsp. coconut oil
large zucchini, grated (about 3 ½ – 4 cups)
red bell pepper, finely chopped (about ½ of a pepper)
clove garlic, minced
red pepper flakes (a small pinch)
brown rice flour
Put grated zucchini into a colander placed over a plate to catch excess liquid. Sprinkle grated zucchini 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 zucchini, red bell pepper, garlic, chives, Dijon, thyme, pepper, and red pepper flakes to the bowl, and stir to combine.
Add the brown rice flour ½ at a time to the zucchini 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 (I used a cast iron skillet), over medium heat add coconut oil. When the coconut oil is melted, gently add zucchini cakes to the pan and cook until browned on both sides, about 6 minutes per side.
Drain zucchini cakes on a paper towel for 2 to 3 minutes, and then serve.