Banchan Inspired

  
Gluten free zucchini cakes!! Boom!!😋🌱This dish was inspired by one of my Korean Grandmas Banchan dishes.🇰🇷Banchan is the multitude of side dishes in a traditional Korean meal. I started by grating a big zucchini which I nabbed straight from the garden. 

In a big bowl I mixed:

4 cups of grated zucchini

1 sliced garden fresh jalapeño 

4 pasture raised eggs (beaten)

1 TBSP sunflower seed oil

1 TBSP psyllium husk

1/2 cup almond flour

1/2 tsp sea salt

Cooked my zucchini cakes measuring 1 TBSP of batter per cake on medium heat in a frying pan. 

For my dipping sauce I mixed:

2TBSP Bragg’s Aminos

1TBSP Apple Cider Vinegar 

1TBSP Meyer Lemon Juice🍋

Super easy, prep and cooking time about 30 minutes. This recipe makes about 2 dozen zucchini cakes😋🌱 

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