Zucchini Fritters and Roasted Broccoli with Fusilli

Dinner 10/26

Zucchini Fritters

Roasted Broccoli

Fusilli

Zucchini Fritters

Makes 10-12 patties

1 1/2 cups grated zucchini (use a box grater, about 3 small zucchini)
1/4 cup nutritional yeast
1/4 cup breadcrumbs (or flour)
1 tbs. ground flax seed
1/4 cup diced onion (or shallot)
2 cloves garlic, minced
1/2 tsp. dried Italian herbs (thyme, parsley, rosemary)
1/4 cup shredded vegan cheese (optional, but holds the shape better as a binder)

Mix all ingredients in a bowl, divide into 12 pieces and form into 2"-2 1/2" diameter rounds, flatten and fry in a cast-iron pan with a thin layer of olive oil. cook a good five minutes on medium heat until browned. Flip and repeat until finished.

The fritters can be pretty delicate, so try not to flip them until they're ready.

Served on top of Fusilli topped with marinara sauce, paired with roasted broccoli (450°F / olive oil, salt & pepper / 15 minutes).