INGREDIENTS
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2 cup shredded zucchini
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1 cup cooked quinoa
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1 cup cooked jasmine rice (feel free to omit and just use 2 cups of quinoa)
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1 egg or 1 tablespoon ground flax seeds + 3 tablespoons warm water
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4 cloves of garlic, minced
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½ cup of green onions
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½ cup breadcrumbs or gluten free breadcrumbs
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½ cup panko crumbs (or more breadcrumbs, gluten free if desired)
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½ cup parmesan cheese (freshly grated is best but use what you have) or vegan parmesan
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Zest from 1 lemon
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1 tsp lemon juice
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½ tsp salt
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½ tsp pepper
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2 tsp oil plus more for frying
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FOR THE YOGURT SAUCE:
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2 tbsp olive oil
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1 cup plain greek yogurt (dairy, soy or coconut)
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Juice from ½ a lemon
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1 tbsp of freshly chopped oregano
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1 clove of garlic, minced