Zucchini Corn Green Onion Patties
These easy-to-make veggie patties are vegan friendly & renal diet and kidney friendly! They can be added to bread buns to make veggie burgers, used as a topping on salads, or served by itself as an appetizer with a bit of spicy mayo.
P.S. this recipe is low in sodium, low in potassium, and low in phosphorus. If you’ve been advised to watch sodium, potassium and/or phosphorus intake, these veggie patties are perfect for you to enjoy!
<INGREDIENTS> make about 10 4-inch patties
2 medium zucchini, grated (using the coarse grater or julienned thinly if you don’t have a grater)
corn kernels from 1 fresh corn
4 green onions, chopped
4 cloves garlic, minced
1 cup unbleached flour
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/8 teaspoon of sea salt
cooking oil
Optional: spicy mayo – combine 1-2 tablespoons mayonnaise and 1 teaspoon cayenne pepper together
<DIRECTIONS>
1. In a large mixing bowl, add in zucchini, corn, green onion, garlic, flour, black pepper, paprika, and sea salt. Stir all the ingredients together until very well combined. Allow the mixture to sit for at least 10 minutes so that the flour can absorb the moisture from the veggies and create a batter that allows veggies to stick together when cooking.
2. Use a large cooking pan, heat oil in pan over medium heat, scoop out about 1/3 cup of the veggie batter at a time into the pan and flatten it to a round-shaped patty with a spoon. Cook each side of the patty for about 3-5 minutes or until golden brown, and repeat until the rest of batter is cooked. That’s it! Serve them warm with some spicy mayo as an appetizer or in burger buns to make a veggie burger or as a topping for your salad. Enjoy!
Happy eating! 🙂
If you make this recipe, take a picture and tag @lifeissweetwithem and hashtag it #lifeissweetwithem on Instagram, I’d love to see your creation!