In a sauté pan over medium heat add oil. Once hot, add onions, bell pepper, carrots and celery. Cook until tender. Add spinach and cook until wilted. Remove from heat and cool mixture.
In a bowl combine cooled vegetable mixture, zucchini, eggs, breadcrumbs, flaxseed blend, salt and pepper. Mix until ingredients are evenly distributed. Refrigerate to allow mixture to firm up.
Use a #20 scoop to portion vegetable mixture. Form into 1/4" cakes and place on parchment lined sheet tray. Hold refrigerated for service.
For each serving, in a sauté pan over medium heat add 2 tablespoon oil. Fry 3 vegetable cakes on each side until golden brown.
Plate as desired and top with 3 tablespoons Goat Cheese Sauce. Serve hot.
Ingredients
3 tbsp oil, vegetable
1 cup onion, 1/4 in dice
1/2 cup pepper(s), green bell, 1/4 in dice
1/2 cup Carrots, shredded
1/4 cup celery, 1/4 in dice
1 cup spinach, fresh baby , packed, rough chop
1 cup zucchini, grated, squeezed dry
2 egg(s), beaten
1/2 cup panko breadcrumbs
1 tbsp Flaxseed with Mediterranean Herbs Blend
1 tsp salt
1/2 tsp McCormick Culinary® Black Pepper, Ground
Goat Cheese Sauce
Directions
In a bowl combine yogurt, milk, goat cheese, flaxseed blend and salt. Mix well.
Hold refrigerated for service.
Ingredients
1/2 cup yogurt, Greek, plain, full fat
1/3 cup oat milk
2 tbsp cheese, goat, softened
1 tsp Flaxseed with Mediterranean Herbs Blend
1/4 tsp salt
Flaxseed with Mediterranean Herbs Blend
Directions
In a bowl combine flaxseed, Italian Seasoning, paprika and fennel seed.
