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Summery courgette almond patties - low carb
This recipe is perfect for a hot day and the accompanying soy yoghurt (or you can also have some hummus with it) is very refreshing! And the best thing is that courgettes are in season now and growing like crazy! They can also be frozen easily or you can take them to a picnic.
By the way, I used tahini in them for two reasons: number one, tahini works as a binder, and number two, tahini gives these patties an amazingly rich taste. Give them a try, you will see what I mean.
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You can use green or yellow courgettes (zucchinis) for this recipe, both work really well. Maybe alternate and make a few green and a few yellow patties.
I love the golden brown colour when they are cooked. They are nice and crispy on the outside and soft on the inside. And don't worry about cooking them too short, you can eat courgettes raw as well.
I used a refreshing soy yoghurt as a dip, but hummus also works very well. So good!
INGREDIENTS (2-3 portions):
Courgette almond patties ingredients:
- 300g grated zucchini
- 120g Ground almonds
- 70g plain flour
- 3 tbsp Tahini
- 2 1/2 tbsp lemon juice
- 2 tsp marjoram
- 1 tsp minced garlic
- 3/4 tsp Salt
- Pepper to taste
- Soy yoghurt or hummus
Grate 300g courgettes (also called zuchhini) - that's about 2 small ones or 1 very big one.
Then transfer the grated courgette to a pan and add all other courgette almond patties ingredients. Gently combine - don't squeeze too hard because otherwise you will squeeze out more liquid from the courgettes and then you will need more flour to absorb the moisture (talking of which, there is no need to drain the water out of the courgettes because you are using the moisture to bind everything together). Create little balls.
By the way, if you want to make them totally gluten-free, add around 160g ground almonds and take out the flour completely. I tried it before and it worked - though the flour helped to bind the patties a bit better.
Add a good amount of oil to a hot pan and then place the courgette balls to the pan. Flatten them with a spatula so that they are abot 1.5cm thick. Fry on both sides until they are crispy on the outside.
Serve with soy yoghurt or hummus and maybe a fresh mixed salad on the side. Enjoy!
And if you like this summery recipe why not try my vegan insalata caprese with cashew mozzarella. Perfect for the hot season!