Zucchini Patties

Perfect for breakfast, lunch, and/or dinner. This fun dish will serve you plenty of fiber, protein and spiciness! (To your liking of course.)


  • 250g of egg whites - 120 cals/ 27.5g P/ 0g F/ 2.5g C

  • 2 full eggs - 143 cals/ 12.6g P/ 9.5g F/ 0.7g C

  • 1 large zucchini - (will vary) approx. 38 cals/3.2g P/ 0.8g F/ 4g C

  • A sprinkle of cayenne pepper - n/a

  • 1/4 cup of sorghum flour - 109 cals/ 2.6g P/ 1g F/ 23.2g C

  • 1/2 tablespoon of olive oil - 60 cals/ 0g P/ 6.8g F/ 0g C


  1. Grate zucchini on a cheese grater to get the "hash" look

  2. Take a paper towel, wrap up the grated zucchini and squeeze over top of sink to get as much water out as possible. This is to prevent your patties in becoming soggy.

  3. Mix the grated zucchini with the eggs and egg whites in a large bowl.

  4. Add the sorghum flour and mix until the mixture reaches a paste like substance.

  5. Sprinkle as much or as little cayenne pepper you desire into the mix.

  6. Dribble the olive oil into a pan over medium heat on the stove.

  7. Pour some mixture into the pan to create a mini pattie shape. Let cook until both sides look golden brown, but not burnt. Flip pattie as often as needed.

  8. Repeat number 7 until all mixture is gone. Serves 5-6 patties.

This recipe can also be enjoyed with Tabasco sauce or Frank's Red Hot.


Bon appetit :)