This week we have two recipes for you! These zucchini fritters are crispy and tasty, and the kidney bean salad makes a great side dish.

Zucchini Fritters

Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Main Course, Salad, Side Dish
Cuisine American
Servings 5 people

Ingredients
  

  • 4 cups Zucchini grated
  • 1 1/2 tsp Salt separated
  • 1 tsp Garlic powder
  • 1/2 tsp Black pepper
  • 1/4 cup Parsley chopped
  • 1/4 cup Coconut flour (more if needed)
  • 2 Flax eggs*
  • 2 Tbsp Coconut oil or olive oil
  • Lime wedges to serve

Instructions
 

  • Begin by shredding the zucchini with a cheese grater or a food processor. Add 1 tsp of salt to the zucchini.
  • Place the zucchini on a cheese cloth or a thin kitchen towel in a colander over the sink.
  • Allow the zucchini to drain for about 10 minutes before using the cheese cloth or paper towels to squeeze out the remaining water. You will need to squeeze out as much water as you can so that the fritters aren't soggy.
  • Combine the zucchini, remaining salt, garlic powder, parsley, black pepper, coconut flour, and flax eggs in a large bowl, and stir well.
  • Form 10 balls out of the mixture, pack them tightly then flatten them slightly with your fingers to form disks.
  • Heat the oil in a frying pan over high heat.
  • Add the zucchini fritters to the oil, and cook on each side for 4-5 minutes, or until they are crispy and brown.
  • Squeeze the lime wedges over the fritters, and serve with the kidney bean salad.

Notas

*To make 1 Flax Egg: Mix 1 Tbsp flaxseed meal with 3 Tbsp of water.
Let the mixture sit in the refrigerator for 15 minutes to allow it to thicken up.
Keyword allergen free, allergies, allergy free, allergy friendly, cooking, dairy free, food, food allergies, gluten free

Adapted from: https://jessicainthekitchen.com/vegan-zucchini-fritters-gf/

Kidney Bean Salad

Servings 5 people

Ingredients
  

Salad

  • 15 oz can Chickpeas drained and rinsed
  • 15 oz can Kidney beans drained and rinsed
  • 1 medium Cucumber cut in small cubes
  • 1/2 Red onion finely chopped
  • 1 cup Parsley chopped finely

Dressing

  • 5 Tbsp Lemon juice
  • 3 Tbsp Olive oil optional
  • 2 cloves Garlic minced
  • 1-2 tsp Sugar* to taste
  • Salt and pepper to taste

Instructions
 

  • Drain and rinse the beans, and chop the onions and parsley.
  • Combine all the ingredients for the dressing, stirring to mix thoroughly.
  • Mix all the ingredients together in a large bowl, and place in the refrigerator to chill before dinner.

Notas

*If you don’t want to use sugar, you can substitute a couple drops of maple syrup or agave, adding until you like the taste.

Adapted from: https://avirtualvegan.com/kidney-bean-salad-lemon-parsley/

Notes from family:

The kidney bean salad and the zucchini fritters were delicious! Everyone liked the flavor and noted that the salad would be a great side dish for a cookout. I took some to work a few days later and it worked great as leftovers.

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