We are starting to get the first spring garden goodies in the organic delivery box that we get each week, including zucchini. These patties are a great way to get the kids to eat zucchini, without knowing they are eating zucchini. Shredded onion, carrot and fresh herbs make this a bright spring like dish, and the use of besan, chickpea flour, gives the fritter, or patty, provides some lasting substance. I like to serve these fritters on a bed of sautéed greens, like collards, and topped with fresh gremolata (they are also really good topped with chutney, mango sauce or hot sauce).
The binding in these fritters is besan and flax eggs, two key ingredients in plantiful cooking.
If you haven’t cooked with besan, or chickpea flour, it’s worth buying some from the bulk food store to use in this recipe, rather than buying a large 2kg bag. It is a gluten-free, high protein, high fibre flour, that provides good stability to veggie patties and fritters, so it has become a go to binding flour in my plantiful cooking. The flavour of the flour an be quite strong. If you try the mixture, prior to cooking, however, when it is cooked, the flavours meld together and you can’t detect that flavour in the finished product.
When ground flax seeds are set with warm water for a few minutes they start to develop a gloopy texture, which in all intents and purposes, acts as a binder much like eggs in traditional cooking. Generally, 1 tablespoon of ground flax and 3 tablespoons of warm water is the equivalent of an egg.