by Janis Betz
3 C. coarsely grated zucchini
1/2 t. sea salt
1 C. spelt or rice flour
2 t. golden flaxseed meal
2 eggs
1 med. onion or chives or green onions chopped fine
1 1/2 t. Greek or Italian seasoning blend
Place the squash in a colander, sprinkle lightly with salt and let stand for 30 minutes. Press with a paper towel to remove as much liquid as possible. The squash should be fairly dry, and you should have about 2 C. Place the squash and remaining ingredients in a bowl and mix well. Spray your pan with vegetable oil, and place the formed patties in the heated pan, cooking both sides until browned.
