What You Will Need
This recipe yields about 8-10 zucchini cakes.
1/2 cup Garbanzo Bean Flour
1/4 cup Chopped Onions
1/4 cup Chopped Green Onions
1/2 tsp. Cayenne Powder
1 tsp. Onion Powder
1 tsp. Sea Salt
1 tsp. Oregano
1 tsp. Parsley
1/4 cup Coconut Milk
Food Processor with Grater/Grater
Shread up the zucchini with a grater.
Squeeze the moisture out of zucchini by hand in a strainer.
In a medium-sized bowl, mix together the zucchini, garbanzo flour, coconut milk, onions, and seasonings.
Add some grapeseed oil to a skillet on medium heat, just enough to lightly fry them.
Scoop the zucchini mixture into the skillet with a 1/3 measurement cup and pat it down with the spatula.
Let the zucchini cakes cook for about 3-5 minutes before flipping on each side.
Enjoy your Alkaline Zucchini Cakes.