This recipe was inspired by a post from blogger Emily Levenson, Zucchini Patties with Tahini Sauce. The zucchini patties are quite versatile and can also be served in a pita with a yogurt sauce or done with tahini dipping sauce and a small side salad.
What I really like about this recipe is how quick and flavorful the patties are. They take about five minutes to make when using a food processor and only about 10 minutes to cook.
Spinach Salad with Zucchini Patties and Champagne Vinegar Dressing
1 15oz can of chickpeas, rinsed and drained
1 red onion
1 cup bread crumbs
1 egg, lightly beaten
1 tsp of salt
4 strawberries, thinly sliced
1/4 cup Champagne vinegar
1 garlic clove, finely minced
1 tsp dijon mustard
2 tablespoons olive oil
ground pepper to taste
Mash chickpeas into a paste. Combine the rest of the first 6 ingredients into the mashed chickpea mixture.
Combine and then form patties.
Pan fry zucchini patties in saute pan with a tablespoon of olive oil and tablespoon of butter.
Prepare the Champagne vinegar and plate spinach and strawberries. Add patties on top of salad and drizzle vinaigrette.