Vegetable Latkes

About This Recipe

A latke is a jewish food traditionally made using potatoes.  In this dish they are made using broccoli slaw, carrots, and zucchini.  These are the perfect healthy snack as they are mainly veggies!

Ingredients

• 2 cups broccoli slaw
• 1 cup shredded carrots
• 1 zucchini
• 2 eggs
• ⅔ cup almond flour
• ½ cup parmesan cheese
• 1 Tbsp olive oil
• 1 tsp garlic powder
• 1 tsp seasoned salt
• ½ tsp pepper
• 1 small avocado
• ½ cup plain non fat Greek yogurt
• 1 tsp dill
• Salt to taste

Instructions

1. Start a medium pot of water over high heat and bring to a boil.
2. Cut your zucchini into small, matchstick sized pieces to match your carrots and broccoli slaw.
3. Boil the carrots, broccoli slaw, and zucchini for 5 minutes and then strain.
4. Using paper towels or cheese cloth, get as much water out of the vegetables as you can.
5. In a large bowl mix together the vegetables, 2 beaten eggs, ⅔ cup almond flour, ½ cup parmesan cheese, 1 Tbsp olive oil, 1 tsp garlic powder, 1 tsp seasoned salt, and ½ tsp pepper.
6. Heat a skillet over medium heat. Spray with cooking spray before cooking. Place the mixture into the pan using a cookie scoop and flatten into a pancake shape with your fingers. If you don’t have a cookie scoop make balls about the size of about 1”-1 ½” in diameter.
7. Cook for 2-3 minutes on each side.
8. Add the avocado, ½ cup Greek yogurt, 1 tsp dill and salt to a blender and mix until smooth.
9. Keep these in the refrigerator for no more than 5 days. If you wish to freeze them, put them into a ziplock bag and remove as much air as possible. Label and date the bag. I would not freeze the yogurt sauce.