2tbspground flax seeds + 5 tbsp waterlet sit + thicken
1/2tspgarlic powder
salt and pepper to taste
Instructions
In a large bowl, combine zucchini, corn and kale with scallions. Toss with seasonings and allow to coat evenly.
Fold in flax with a spatula, and the fold in chickpea flour. Allow mixture to sit for a few minutes so the flour can absorb the moisture from the veggies.
Using a non-stick pan on medium heat, pour 1/4 cup of mixture and use the back of a spoon or spatula to form pancake shaped fritters. Cook on each side for about 2-3 minutes or until edges are crisp.
Serve with cashew sour cream (make my simple cashew cream + added apple cider vinegar and lemon juice) or condiments of choice!