These patties turned out to be a great way to use up the leftover zucchini from yesterday. You can easily double this recipe if desired.
I served these zucchini patties with the creamy curry sauce for lunch.
2 packed cups grated zucchini, about 14oz
1 tsp salt
2 large eggs
2-3 tbsp rice flour
2-3 tbsp coconut flour
1 green onion, sliced
1 small clove garlic, minced
1 tsp minced ginger
freshly cracked pepper
2 tbsp sour cream
2 tbsp plain yogurt
1 tsp curry powder, or to taste
1 tbsp olive or coconut oil
Toss together the zucchini and salt and set aside for about an hour.
Wring out as much liquid as you can from the zucchini.
Whisk together the eggs and 2 tablespoons each of the rice flour and coconut flour. Add the zucchini, green onion, garlic, ginger and cracked pepper. Stir until well combined. If the mixture seems too wet then sprinkle the remaining rice and coconut flour over the mixture and stir again. I used all six tablespoons of the combined flour. The mixture should have some substance but it will still be on the wet side. Set aside.
Heat the oil in a large skillet over medium heat.
While the oil is heating up stir together the sour cream, yogurt and curry powder. Set aside.
Divide the zucchini mixture to form 4 patties, scoop up and drop onto the hot skillet. Use a spoon to shape them, if needed. Fry for about 2 minutes on each side until they are golden brown.
Serve with the curry sauce.