Green your lunch with this Zucchini-Flax Fritters and Beet Sandwich. Packed with chickpeas, flaxseeds, zucchini and spices, these fritters are a sandwich maker!
To make 4 sandwiches:
8 slices Oroweat Quinoa and Sunflower Seeds Bread
Assemble in the following order:
4 generous tbsp beet hummus
4 slices cheese or plant-based alternative
8 Zucchini-Flax Cakes (see recipe, below)
4 to 7 pieces leaf lettuce
4 tbsp pickled onions
To make the Zucchini-Flax Cakes, Makes 14 cakes
4 cups zucchini, grated + 1 tsp sea salt and excess water squeezed out
1cup chickpea flour
1/2 cup ground flaxseeds + 1 1/4 cup boiling water
8 tbsp broccoli slaw, lightly dressed with your favourite herb vinaigrette
1/4 cup mint leaves
8 sprigs cilantro
4 tbsp beet kimchi
4 tbsp spreadable herb cheese or plant-based alternative
2 green onions, thinly sliced 2 tsp baking powder
2 tsp ground cumin
2 tsp chili powder
1 tsp salt
1/2 tsp black pepper
1/2 cup olive oil for pan frying
Add all of the ingredients to a bowl and stir to combine. In a pan over medium-high heat, drizzle a small amount of olive oil, and cook pancakes in 1/4-cup-scoop portions patted down into a pancake shape. Once the pancake is golden brown on one side, flip over and continue to cook until the second side is golden brown as well. Suitable to freeze.
