zucchini patties 2 – mediterranean flavours

zucchini patties 2 – mediterranean flavours

I’ve been making zucchini patties for the last few years as a way of using up my excess zucchini, but the recipe I’ve been using up until last summer (when I was vegetarian, not vegan) has both eggs and feta cheese in it. But I love these patties so much that I have been wanting to recreate a vegan version. To be honest I was worried I’d end up with something awful, but I haven’t, they are yummy. But if I am completely honest,  I now prefer my accidental asian flavoured zucchini patties that I posted recently.

Anyway, back to these patties. The fetta is replaced with some marinated tofu made using this brilliant recipe from Bryanna Clark Grogan, but you can also use a ready made bought tofu feta. The eggs are replaced with the ever useful chickpea or mung bean flour.

I love to eat these with some ajvar – a Balkan red pepper relish and salad. I currently buy ajvar from an old Serbian couple who run a local deli, but I will try making my own soon when the capsicums in the garden ripen.

zucchini patties 2 - mediterranean flavours
prep time
cook time
total time
recipe type: savoury, lunch, dinner, main meal
cuisine: meditteranean, vegan
serves: 8 patties
  • 3 medium zucchini
  • 1 pinch salt
  • 100 grams tofu feta
  • 3 spring onions finely chopped
  • 1-2 tablespoon chopped mint
  • ½-1 teaspoon chopped red chilli
  • 1 clove garlic crushed
  • 5-6 tablespoons mung bean or chickpea flour
  1. Grate the zucchini coarsely into a large bowl, add the salt and mix.
  2. Leave for 10 minutes, squeeze the zucchini and pour off the liquid. This is just so they are not too wet.
  3. Rinse the tofu feta under water.
  4. Crumble the tofu into small pieces into the bowl.
  5. Add all the other ingredients except the flour and mix.
  6. Add the flour 1 tablespoon at a time until the mixture holds together. You may not need it all.
  7. Fry the patties in a lightly oiled pan over medium heat until golden brown on both sides. It should take 5-7 minutes per side until the centre is cooked, so don't have the heat too high.
It is vitally important that you wash the miso marinade from the tofu 'feta'. If you do not it will be inedibly salty. I forgot to do this on the first batch I made!



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