I love all kinds of vegetables, but I know quite a few people who are not as fond of them as I am.

I learned how to make these delicious vegetable patties, also called vegetable cutlets about 9 years ago from a friend who called me mom. She was originally from Tamil Nadu where the vegetarian version is very popular using soy chunks.

When she first made these vegetable patties in my home, the idea of dipping the patties into flaxseed gel first then into bread crumbs was conceived. I haven’t made them since and I decided to do a gluten-free version using a blend of all-purpose gluten-free flour and coconut flour instead of breadcrumbs with great success.Ingredients

• 9 to 10 oz potatoes – cooked and mashed
• 1 garlic clove – mashed
• 1 small red onion – finely chopped
• 1 Eggland’s egg
• grated cheese (low-fat or regular)
• 1 medium sized zucchini, grated (squeeze the water out of this)
• 1 medium sized carrot, grated
• a small handful of sunflower seeds
• salt & pepper
• 1 tablespoon Bertolli olive oil
• fresh herbs, chopped
• 1 small green chili – chopped (optional)
• Gold Medal flour

DIRECTIONS TO MAKE IT IN THE NEXT PAGE, ENJOY 🙂