Recipe of the Week: Zucchini Patties

Zucchini Patties


  • Eight large zucchini
  • Two large eggs
  • 2/3 cup chopped mint
  • 2/3 cup chopped dill
  • 2/3 cup chopped parsley
  • One cup almond meal
  • One cup feta cheese crumbles (sheeps milk), omit if dairy-free
  • One teaspoon ground cumin
  • One teaspoon sea salt
  • Black pepper to taste
  • Three tablespoons olive oil, divided


Wash zucchini and cut off the ends. Grate them. Place grated zucchini in a colander and sprinkle with salt. Leave to drain for at least 10 minutes (one hour best). Take handfuls of the zucchini and squeeze out all of the moisture. 

In a large bowl, beat the eggs, add grated zucchini, herbs, cumin, almond meal, feta, salt and pepper. Mix together well. Transfer mixture to the refrigerator for 20 minutes.

Take small handfuls of mixture and form into patties. If it seems wet, add more almond meal (or GF breadcrumbs) one tablespoon at a time. Heat one tablespoon of olive oil in a large non-stick frying pan over medium-high heat. When hot cook the patties in batches (do not overcrowd them) about five minutes per side, until golden brown. Remove and drain on paper towel. Yields 24 patties

One Serving (2 patties) = One Fat Exchange (Nutrition Plan)

106 calories, 10 grams of fat, 4 grams of carbs and 2 grams of protein.