Zucchini Patties with Horseradish Cream

This recipe is a little more complicated than most but is really very good. The recipe features horseradish which is a powerful antibacterial and anti parasitic herb. The recipe also features nutmeg and garlic which have been shown to have antibacterial properties. The patties are based on zucchini, which being high in plant-based complex carbs can help encourage the diversity of bacteria that contribute to healthy weight management.

Ingredients

Patties
• 4 cups zucchini, grated
• ¼ cup nutritional yeast
• ¼ cup psyllium
• 1 pinch nutmeg
• ¼ teaspoon paprika
• 1 teaspoon garlic powder
• 1 tablespoon chia
• ¼ cup water
• ½ teaspoon Himalayan Salt
• 1 tablespoon olive oil
• ⅓ cup celery, chopped fine
• ¼ cup walnuts, chopped fine

Horseradish Cream

• 1 clove garlic
• 1 teaspoon horseradish, freshly grated or prepared
• ¼ cup almonds
• ¼ cup water
• ¼ teaspoon Himalayan Salt
• ½ teaspoon nutritional yeast
• ¼ cup flax oil
• 1 whole lemon, juiced

Instructions

Horseradish Cream Preparation:

Soak the almonds for 8 hours prior to making this sauce if possible

Rinse and drain the almonds
Blend all Horseradish Cream ingredients until they are as smooth as possible

Preparing the Patties:

Grate the zucchini into a large bowl. Sprinkle with Himalayan salt, massage lightly and set aside to release some water

Pulse the dry ingredients including the spices, chia, salt, nutritional yeast and psyllium in the food processor until combined (except the salt)

Chop the celery and walnuts finely

Drain the zucchini as well as you can to remove any excess moisture

Mix in the celery, walnuts and the dry ingredients by hand

Set aside for 20 minutes

Forming the Patties:

Create patties out of handfuls of this mixture and lay them on mesh dehydrator screens or baking sheets

Dehydrate the patties until they are crispy on the outside but still soft on the inside

If you are using the oven you can bake the patties at 350 until they are firm

You can also try dehydrating these on the lowest possible setting of your oven with the door open for several hours but please watch this carefully if you are choosing this option

Serve the patties warm with the Horseradish Cream

7 comments

  • What temp do you use in the dehydrater for the zucchini patties? Haven’t used it too often don’t have a reference. The receipe was easy to mix up. I am doing very well. Talk about that another time.

    • Steph Jackson

      Hi Vanessa,
      Sorry I mixed ya up! You can use the dehydrator at 105 which is where I almost always have it. You can also choose to do the first couple of hours at 120 just for increased food safety, quicker dehydrating and probably still raw because the inside of the patties won’t really get that hot. I’m glad to hear you are doing great!
      Steph

  • Steph,

    Can you use anything else other than psyllum? Nervous about some of the info I have read over the years.

    Thank you,
    Linda

    • Hi Linda,
      Funny you should mention that. I actually don’t use psyllium either!! Hilarious… I just knew it would be easier for people to do it that way. It doesn’t agree with my sensitive system. Do you use chia or irish moss? (whole not the powder…)

      • Thank you for getting back with me. I don’t use phyllum because of the growing conditions I read about. My understanding is the main source of it comes from India and has been treated with chemicals. I don’t see any nutritional value to this husk.

        Should I increase in the chia?

        I have never used irish moss. I just watched your cultured christmas and thank you for teaching me about this.

        Also, when I went back to get this recipe because I am going to make it, only then I noticed you responded to my question. Is there another way to get responses that doesn’t require me to check back at the recipe section? I am not on facebook yet.
        Sincerely,
        Linda

  • OK – so following up on this psyllium/chia question because I really want to try these! 😀 So – ok: Steph, trying to read between the lines here — is the suggestion to switch out the 1/4 cup psyllium for a 1/4 cup chia (making a total of 1/4 cup plus the 1 tablespoon all chia)??? Standing by and many thanks! (Sounds so good!) – Jan

    • Funny you should comment on this now! I have been thinking about this. I haven’t tried this but I think what I would do if I were to do it again I would powder the chia (the 1/4 cup) in a dry vitamix and then use that in place of the psyllium. Will you let me know how it goes?
      Steph

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