Lindsey Treffry | Crumbs
Veggie patties, fritters and desserts all have a common ingredient: eggs. For some munchers – vegan or egg sensitive – such recipes won’t suffice. A popular fix to this problem is the flax egg, an ingredient that holds all your food together while adding some Omega-3s and fiber too. This recipe uses some of the fresh vegetables that are still in season.
Ingredients
- 1 cup shredded zucchini
- 1 cup organic corn
- 1/3 sweet onion, chopped
- 1 flax “egg” — 1 tablespoon ground flax mixed with 3 tablespoons warm water
- 1/2 cup whole wheat flour
- 1/2 cup bread crumbs
- 1 tsp garlic powder
- 1 tsp oregano
- 1/2 tsp cayenne pepper
- 1 Tbsp. chopped jaleponos
- Dash of salt & pepper
- Oil for frying
Directions
- Mix the flaxseed and water.
- In a large bowl, mix all the ingredients.
- Add the flax “egg” last.
- Heat oil in pan.
- Mold ingredients into five or six patties.
- Cook in pan for four minutes on each side.
- Serve with salsa, spicy hummus or guacamole.