*Delicious to serve with eggs for breakfast or as a side-dish topped with lemony-mayo.
4 large zucchini, grated
1 tsp salt
1 egg, beaten
1/2 tsp pepper
1/2 tsp baking soda
1/4 tsp chili powder
1/4 cup coconut flour
Coconut oil, for cooking
- Place the shredded zucchini in a colander and sprinkle with salt. Toss well and let the zucchini drain for 10 minutes.
- Squeeze any excess moisture out of the zucchini either with a dish towel or using your hands. Try to get it as dry as possible.
- Place zucchini in a large bowl. Mix in the egg, pepper, baking soda, chili powder and coconut flour.
- Melt the coconut oil in a large skillet over low heat. Form about ¼ cup of zucchini mixture into a patty and place in the pan. Cook on each side for 4-5 minutes until lightly browned. Repeat with remaining zucchini mixture, adding more coconut oil to the pan for each patty. Place on a wire rack to cool slightly before serving.