So…. these didn’t turn out exactly as planned. They aren’t as pretty as I was hoping. And I originally was going to have two ways of making them, but the first method proved enough work so I ditched my second idea. Such is blogging ;p
And despite the fact that these aren’t the prettiest patty, someone reminded me that hashbrowns weren’t either. Truth! I looooove potatoes. I think they are awesome. But I was trying to think of a way to lighten up the original hashbrown idea. And with zucchinis in season pretty much all year round, they make a great choice. The price is right too!
Zuchbrowns (serves 2)
4 small zucchinis
2 flax eggs (2 tbsp of flax + 6 tbsp warm water, combined and set aside to thicken)
salt & pepper to taste
2-4 tbsp olive oil (you want the pan pretty coated so they don’t stick)
Trim the ends from your zucchinis and shred them in your food processor or grate them. Use a tea towel (or paper towels) to remove as much excess water as possible and place the shreds in a medium bowl. Add the flax eggs and mix to combine. Heat a wok on medium-high heat on your stove and add the olive oil. Form the zucchini mixture into little patties with your hand and place them in the wok. Cook 2-3 minutes per side. They will stick a bit, try your best to keep their patty shape.
I served this with some leftover tempeh bacon and cherry tomatoes. I marinated some mushrooms in 2 tbsp of oil and 2 tbsp of soy sauce and roasted them for 15 minutes. Delightful!
What’s your favourite breakfast food?