Method
Grate zucchini, toss with salt and pop into a juicing bag or just a bowl is fine. Leave for about 30 minutes, then squeeze out as much moisture as you can. You can use a paper towel if you don't have a juicing bag.
Then mix in remaining ingredients, adding the flax meal last.
The mixture should be firm enough to pick up with your hands but a little sticky. If it seems too liquid, add a little more flax meal and wait a couple of minutes. Drop into fritter shapes onto a dehydrator tray, about 5-6cm rounds. Dehydrate till a little crust forms on the outside, about 4 hours.
To serve:
Pop on a bed of spinach, or put inside and iceburge lettuce cup , top with coconut yoghurt (recipe coming) , tomato chilli jam (recipe coming!) and pine-nut parmesan
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