Low Carb Vegetable Breakfast Patties
How to Make It
Step 1
Crush the garlic, finely chop the chestnut mushrooms and shred the zucchini. Heat a tablespoon of olive oil in a large skillet and add the mushrooms, zucchini, garlic and onion. Sweat gently for 2-3 minutes until tender and fragrant. Set aside to cool.
Step 2
Add the cooled vegetables to a food processor along with the lemon zest, pine nuts, spinach, basil, cheese, ground almonds, salt and pepper. Blend well to combine.
Step 3
Add the egg and blend again to form a thick batter.
Step 4
Heat a tablespoon of olive oil in a large skillet over a medium/high heat. Take four heaped tablespoons of the batter and carefully spoon them into the hot skillet, gently pressing into patties with the spoon. Cook for 2-3 minutes on each side or until cooked through and golden brown all over. Repeat this process twice more, adding the extra oil as needed. You should get 12 patties from the batter.
Ingredients
- Mushrooms – 4 medium
- Olive Oil – 3 tablespoon
- Almonds, Raw – 1-½ cup
- Raw Egg – 1 medium
- Garlic – 1 clove
- Red Onion – 1 tablespoon
- Spinach – 1 cup
- Lemon Peel Or Zest Raw – 1 tsp
- Pine Nuts – 1 tablespoon, whole pieces
- Cheddar Cheese – ½ cup, grated
- Zucchini – ¼ medium
- Basil, Fresh – ¼ cup, whole pieces
- Salt, Sea Salt – ¼ teaspoon
- Black Pepper, Ground – ⅛ teaspoon