Ingredients

The following ingredients have 8 Servings
  • 1 flax egg (1 tbsp ground flaxseed & 3 tbsp water, see notes for AIP)
  • 2 cups zucchini, shredded and water squeezed out (see notes)
  • 1/4 cup coconut flour
  • 2 tbsp arrowroot starch
  • 2 tbsp avocado oil
  • 1 tsp apple cider vinegar
  • 1/4 tsp baking soda
  • 3/4 tsp sea salt
  • 1/4 tsp black pepper (omit for AIP)
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1 tbsp green onion, chopped
  • 2 strips bacon, cooked and chopped

Instruction

  • Preheat the oven to 375 F and line a baking sheet with parchment paper.
  • Using a large bowl combine the flaxseed and water. Mix well to combine and let sit for 5 minutes.
  • Add the remainder of the ingredients and mix well until fully incorporated.
  • Using a medium cookie scoop (or you hands), scoop the zucchini mixture and form into 8 patties that are round and flat.
  • Transfer to the oven and bake for 25 minutes on one side, before carefully flipping the patties and cooking for another 18-20 minutes.
  • Allow to rest and cool for 15-20 minutes before serving fresh or storing in the fridge for 2-3 days to eat throughout the week. The patties should be lightly crisp on the outside and soft on the inside.