Summery zucchini almond patties

summery courgette and almond patties vegan close up

Try these super delicious and summery zucchini and almond patties. They are high in protein, low in carbs, and full of flavor as well. They can also be prepared within a very short time, so you have more time enjoying the warm weather.

Prep time: 10 minutes
Cooking time: 10 minutes
Serves: 4

  1. Zucchini almond patties ingredients:
  2. 2 1/2 cups grated zucchini (2 small or 1 very large zucchini)
  3. 1 1/4 cups ground almonds
  4. Heaping 1/2 cup plain flour
  5. 3 tbsp Tahini
  6. 2 1/2 tbsp lemon juice
  7. 2 tsp marjoram or oregano
  8. 1 tsp minced garlic
  9. 3/4 tsp salt
  10. Pepper to taste
  11. Other ingredients:
  12. Soy yogurt or hummus

Grate the zucchini

Then transfer the grated zucchini to a bowl and add all other ingredients. Gently combine – don’t squeeze too hard because otherwise you will squeeze out more liquid from the zucchini 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 zucchini because you are using the moisture to bind everything together). Create little balls.

By the way, if you want to make them gluten-free, add around 1 3/4 cup 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 zucchini balls in the pan. Flatten them with a spatula so that they are about 1/2 in thick. Fry on both sides until they are crispy on the outside.

Serve with soy yogurt or hummus and a fresh mixed salad on the side. Enjoy!

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