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.
- 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
- Grate the zucchini coarsely into a large bowl, add the salt and mix.
- Leave for 10 minutes, squeeze the zucchini and pour off the liquid. This is just so they are not too wet.
- Rinse the tofu feta under water.
- Crumble the tofu into small pieces into the bowl.
- Add all the other ingredients except the flour and mix.
- Add the flour 1 tablespoon at a time until the mixture holds together. You may not need it all.
- 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.