Try these super delicious and summery courgette and almond patties. They are high in protein, low in carbs and full of flavour 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
Grate 300g courgettes (also called zucchini) – 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 about 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!
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