Meatless Monday – Veggie-Almond Patties

As my experiment on what ways to use leftover almond pulp from making almond milk continues, I’ve created these veggie patties from it.

Ingredients:

4 arabic zucchini (these are smaller than the green ones, so 2 large green would be OK too)
4 eggs
almond meal leftover from homemade almond milk (approx.. 2 cups)
1 cup spinach
1 tsp paprika
1 tsp salt
2 tbsp nutritional yeast
1 tbsp coconut oil

Grate the zucchini. Combine all ingredients. Recently I like using my daughter’s toy baking shapes to create the patties, it’s much cleaner and neater. 🙂

Bake on 180 Celsius until golden brown. Doesn’t take too long!

How do you use the leftover almond pulp?

Meatless Monday - Veggie-Almond Patties

 

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Prep time

7 mins

Cook time

20 mins

Total time

27 mins

 

Author: Andrea from yoganutrition.com

Recipe type: Main

Serves: 5 servings

Ingredients

• 4 arabic zucchini (these are smaller than the green ones, so 2 large green would be OK too)
• 4 eggs
• almond meal leftover from homemade almond milk (approx.. 2 cups)
• 1 cup spinach
• 1 tsp paprika
• 1 tsp salt
• 2 tbsp nutritional yeast
• 1 tbsp coconut oil

Instructions

1. Grate the zucchini.
2. Combine all ingredients. {Recently I like using my daughter's toy baking shapes to create the patties, it's much cleaner and neater}
3. Bake on 180 Celsius until golden brown. Doesn’t take too long!

3.3.3077

Love and veggies,

Andrea