Zucchini Cakes Dr.Sebi Alkaline Electric Recipe

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast adds a cheesy flavor with fewer calories.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

Whole wheat flour offers more nutrients, while cornmeal adds a unique texture.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt adds creaminess with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

Use 2 to 3 zucchinis, depending on size; for smaller zucchinis, use 3.

Shred the zucchini using a food processor or handheld shredder.

Place the shredded zucchini in a strainer and squeeze out excess moisture by hand.

Add 1 teaspoon of oregano, 1/2 teaspoon of cayenne powder, 1 teaspoon of sea salt, 1/4 cup of chopped onions, 1/4 cup of green onions, 1 teaspoon of parsley, and 1 teaspoon of onion powder to the zucchini.

Blend the ingredients together.

Add 1/2 cup of garbanzo bean flour and 1/4 cup of coconut milk to the mixture to help bind it together.

Heat a cast-iron skillet over medium heat and add grapeseed oil.

Take about 1/3 cup of the zucchini mixture and pat it down thinly in the skillet.

Cook the zucchini cakes for about 3 minutes on each side, flipping when the edges start browning.

After flipping, cook for another 3 to 4 minutes until they are nice and brown and crispy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens