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Total time

30 minutes


Ingredients

  • 3 medium zucchini (shredded)
  • ½ + ¼ tsp. coarse salt (divided)
  • 2 eggs
  • 1 cup panko breadcrumbs
  • 1 tbsp nutritional yeast flakes
  • ½ tsp each dried basil leaves and garlic powder
  • ¼ tsp each ground black pepper and crushed red pepper flakes
  • 2 tbsp canola or olive oil


Method

  1. Place shredded zucchini and ½ teaspoon salt in a large mixing bowl. Allow to sit 10 minutes. Place zucchini in a large kitchen towel, wrap it up and twist, and squeeze water into the sink. Once zucchini is mostly dry, place it back into the mixing bowl. Stir in remaining ¼ teaspoon salt, eggs, breadcrumbs, nutritional yeast flakes and herbs and spices until thoroughly combined. Heat oil in a large cast iron skillet or nonstick skillet to medium-high heat. Form zucchini mixture into a patty and place in the hot oil. Cook 2-3 minutes on each side, until each side is browned and crispy. Repeat with remaining zucchini mixture. Serve with spicy mayo (4 Tbsp. mayo + 2 tsp. Sriracha).

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