Green your lunch with this Zucchini-Flax Fritters and Beet Sandwich. Packed with chickpeas, flaxseeds, zucchini and spices, these fritters are a sandwich maker!
To make 4 sandwiches:
8 slices Oroweat Quinoa and Sunflower Seeds Bread
Assemble in the following order:
4 generous tbsp beet hummus
4 slices cheese or plant-based alternative
8 Zucchini-Flax Cakes (see recipe, below)
4 to 7 pieces leaf lettuce
4 tbsp pickled onions
To make the Zucchini-Flax Cakes, Makes 14 cakes
4 cups zucchini, grated + 1 tsp sea salt and excess water squeezed out
1cup chickpea flour
1/2 cup ground flaxseeds + 1 1/4 cup boiling water
8 tbsp broccoli slaw, lightly dressed with your favourite herb vinaigrette
1/4 cup mint leaves
8 sprigs cilantro
4 tbsp beet kimchi
4 tbsp spreadable herb cheese or plant-based alternative
2 green onions, thinly sliced 2 tsp baking powder
2 tsp ground cumin
2 tsp chili powder
1 tsp salt
1/2 tsp black pepper
1/2 cup olive oil for pan frying
Add all of the ingredients to a bowl and stir to combine. In a pan over medium-high heat, drizzle a small amount of olive oil, and cook pancakes in 1/4-cup-scoop portions patted down into a pancake shape. Once the pancake is golden brown on one side, flip over and continue to cook until the second side is golden brown as well. Suitable to freeze.
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Chef ILona Daniel is Harrowsmith's Food Editor and the founder of Tribe Fresh Events and Consulting, a purpose-driven insights consultancy accelerated by modern approaches to the hospitality industry, immersive experiences, and community and culture development. She has worked on projects around the world and is on the Board of Directors for the Tourism Association of PEI. Chef Ilona is a media personality, and a Culinary Instructor at the Culinary Institute of Canada.
