Vegan Zucchini Carrot Fritters with Pan-Roasted Cherry Tomatoes

• Vegetarian
• Gluten free

• Produce

  • 2 Carrots, large
  • 1 cup Cherry tomatoes
  • 1 bunch Green onions
  • 1 Zucchini

• Refrigerated

  • 1 Flaxseed egg

• Baking & Spices

  • 1/4 cup Oat flour
  • 1 dash Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on mesacookingco.com

Ingredients

• 1 zucchini, shredded
• 2 large carrots, peeled and shredded
• 1 bunch green onions, chopped
• ¼ cup oat flour
• 1 flaxseed egg
• 2 Tablespoons olive oil
• 1 cup cherry tomatoes
• A dash of salt and pepper

Directions

• Make the flaxseed egg by combining 1 Tablespoon ground flaxseed with 2 Tablespoons of water. Stir and allow to sit and thicken for at least three minutes.
• Combine the zucchini, carrots, and green onions in a large bowl. Squeeze out as much water from them as possible through a cheesecloth or towel. Return to the bowl. Add the oat flour and the flaxseed egg. Stir together until combined.
• Using your hands, lightly dusted with oat flour if necessary, and form 6-8 small, flat fritters.
• Heat a large skilled with the olive oil over medium heat. Add the fritters to the pan (in two batches, if there is not enough room) and cook for a few minutes on each side, or until the sides are well toasted.
• Set aside to cool and add the tomatoes to the same skillet. Allow to roast in the pan for a few minutes, stirring occasionally, until soft. Remove and top with salt and pepper.