I am a believer that you do not have to compromise taste to eat well. I came up with this recipe from leftover veggies in my fridge. Enjoy!!

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Recipe Summary

prep:
20 mins
cook:
10 mins
total:
30 mins
Servings:
6
Yield:
6 patties
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large skillet sprayed with cooking spray over medium-high heat.

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  • Stir zucchinis, onion, carrot, garbanzo bean flour, onion soup mix, and egg whites together in a bowl until well mixed. Divide zucchini mixture into 6 equal portions and shape into large patties.

  • Pan-fry zucchini patties in the hot skillet until brown and crispy, about 3 minutes per side.

  • Place mayonnaise, water, paprika, onion powder, garlic powder, and basil in a food processor; pulse until mixture is smooth. Drizzle over zucchini pancakes to serve.

Nutrition Facts

149 calories; protein 5.6g; carbohydrates 25.3g; fat 3.7g; sodium 624.8mg. Full Nutrition
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Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/01/2012
Hi. This is the recipe author. For those having a hard time keeping patties together make sure to squeeze any excess water from the zucchini with a paper towel. Also adding more flour will help it stick better as well. Hope this helps. Read More
(7)

Most helpful critical review

Rating: 3 stars
08/03/2012
Dont use a food processor to grate the veggies use a hand-style grater to have more control and not pulverize the veggies. Read More
(5)
6 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/01/2012
Hi. This is the recipe author. For those having a hard time keeping patties together make sure to squeeze any excess water from the zucchini with a paper towel. Also adding more flour will help it stick better as well. Hope this helps. Read More
(7)
Rating: 4 stars
05/27/2012
I'm rating the zucchini pancake only: Great flavors and pretty healthy my only problem was in trying to get them to stay in patty form; they just kept coming apart on me. I'm thinking I just need to do something to the mixture to get it to hold so I'll tinker around with it a bit as my zucchini crop comes in and keep trying. I had planned on making the dressing but realized I had no mayonnaise so I will make that next time also. Overall a really good recipe with nice flavor hopefully next time I make these I can get mine to look as good as the ones in the picture! Thanks for sharing your recipe! Read More
(5)
Rating: 3 stars
08/03/2012
Dont use a food processor to grate the veggies use a hand-style grater to have more control and not pulverize the veggies. Read More
(5)
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Rating: 4 stars
03/06/2015
The first time I made it I used rice flour instead because I couldn't find garbanzo bean flour and it was delicious! The second time I used the garbanzo bean flour and it was good. I prefer the rice flour it gives it a sweet flavor. The sauce is amazing! Thanks for sharing the recipe. Read More
Rating: 4 stars
05/10/2020
Lovely recipe and I had skepticism about these staying together. I used regular flour, as no access to the other. I also used extra flour, I was still skeptical. Well, they held together nicely and the drizzle was great! Read More
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